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FA S T F O O D ! O N T H E T A B L E I N 2 0 M I N U T E S

Pappardelle pasta with mushroom, turkey & Parmesan

PREPARATION TIME 10 minutes COOKING TIME 20 minutes SERVES 4-6

INGREDIENTS ● 2 tbsp olive oil ● 50g butter ● 4 portobello mushrooms, thickly sliced ● 20g dried porcini, soaked ● 3 garlic cloves, crushed ● 1 sprig fresh rosemary, leaves chopped ● sea salt flakes ● freshly ground black pepper ● 300g pappardelle or any pasta shape you like ● 100ml white wine ● 300ml double cream ● 2 tsp Dijon mustard ● 50g grated Parmesan, plus extra to serve ● 350g cooked turkey meat, cut into chunks ● 75g cooked crispy bacon, cut into pieces ● chopped parsley, to serve METHOD 1 Heat the olive oil and butter in a saucepan over a high heat and add the mushrooms, garlic and rosemary. Cook for 4 minutes, add a little of the porcini soaking water with some salt and pepper and reduce slightly. 2 Meanwhile, cook the pasta in a large pan of boiling salted water until al dente (firm to the bite). Drain the pasta, reserving a cup of the pasta water. 3 Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and then warm the mixture through. 4 Place the pasta into bowls, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately.

COOK’S TIP When making pasta always salt the water and measure out your portions (75g of dried pasta per person). Use a large pan and add the pasta to the water once it's boiling and never before.

Turkey laksa with chilli & lime

PREPARATION TIME 20 minutes COOKING TIME 15 minutes SERVES 4

INGREDIENTS ● 1 litre turkey stock (made from the roasted carcass), skimmed and well-strained ● 4 spring onions, sliced ● 2 shallots, finely chopped ● 3 garlic cloves, crushed ● 2 birds eye chillies, chopped ● 5cm piece of ginger, finely grated ● 6 kaffir lime leaves, torn ● 400ml coconut milk ● 1 tbsp sesame oil ● 1 tbsp fish sauce ● juice of 1 lime, plus extra lime wedges to serve ● 2 tsp finely grated palm sugar or light brown sugar ● 200g vermicelli rice noodles, cooked ● 500g leftover cooked turkey meat, shredded ● 200g tender stem broccoli, trimmed and cooked ● a few sprigs of mint and some coriander leaves, to serve ● 1 birds eye chilli, sliced, to serve

METHOD 1 Put the stock in a pan with the spring onions, shallots, garlic, chopped chilli, ginger, lime leaves, coconut milk, sesame oil, fish sauce, lime juice and sugar. Bring to the boil and simmer for 10 minutes. 2 Reduce the heat to medium. Add the noodles, turkey and broccoli. Cook for a further 5 minutes or until the turkey is piping hot. Transfer to bowls, top with some sprigs of mint and coriander leaves and serve with the sliced chilli and lime wedges.

Luxur y shredded Brussels sprouts VG

PREPARATION TIME 10 minutes COOKING TIME 15 minutes SERVES 4

INGREDIENTS ● 300g Brussels sprouts ● olive oil ● juice and zest of 1 lemon ● salt and pepper, to taste ● 2 tbsp vegan white wine ● 60g seasoned breadcrumbs ● 2 tbsp toasted pine nuts ● 3 tbsp vegan Parmesan

METHOD 1 Slice the ends off the sprouts and chop them in half. Place them flat side down and finely chop until they are all shredded. 2 Heat 1 tbsp of olive oil in a large frying pan or wok to medium heat, add the sprouts, lemon zest, seasoning and cook for 5 minutes. 3 Add the wine and cook for a further 5 minutes. 4 Add 1 tbsp of olive oil and the lemon juice and cook for another 5-10 minutes. 5 Pour the sprout mixture into a serving dish. Drizzle with 1 tbsp of olive oil and stir through the breadcrumbs, pine nuts and vegan Parmesan Season with salt and pepper, to serve.

Rum and honey chilli-glazed pork belly bites with spiced Jazz apple butter

PREPARATION TIME 10 minutes COOKING TIME 1 hour 15 minutes SERVES 10-12 canapé skewers

INGREDIENTS ł 500g pork belly slices ł flaked sea salt

For the glaze

ł 150ml Goslings Black Seal Bermuda rum ł 3 tbsp clear honey ł 3 tbsp soy sauce ł 1 tbsp chilli paste ł 1 star anise ł pinch of ground cloves

For the spiced apple butter

ł 500g Jazz apples, cored and quartered ł 60ml apple cider vinegar ł 120ml water ł generous pinch flaked sea salt ł 85g packed light brown sugar ł ½ tsp ground cinnamon ł ¼ tsp ground cloves ł 1/8 tsp allspice Equipment10-12 long canapé skewers

METHOD 1 Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Pat the pork belly slices dry with kitchen roll, then place them onto a roasting pan with a rack, with the fatty side facing up. Add a layer of water to the bottom of the pan, making sure the water doesn’t touch the meat. Rub the top of the slices with flaked sea salt and roast until the pork is soft and the crackling is dark and completely crispy, this will take about 1 hour and 15 minutes. 2 To make the glaze, combine the rum, honey, soy sauce, chilli paste, star anise and ground cloves in a small pan and heat over a medium heat. Whisk well and once the sauce comes to a boil, reduce the heat a little and simmer for 12-15 minutes until it’s a slightly thickened syrup. The glaze will continue to thicken as it rests, so don’t overcook. 3 Remove the star anise and set the glaze aside to cool. If it has thickened too much by the time the pork is ready, simply warm over a low heat for a minute or so to loosen it up again (adding a small splash of water if needed). 4 To make the spiced apple butter, core and quarter the apples without peeling them. Place in a medium saucepan, along with the vinegar, water and salt. Simmer on a medium/low heat, partially covered, for 20-30 minutes until the apples are completely soft, stirring occasionally. 5 Transfer the apples and liquid to a blender and blend until smooth. Pour the apple sauce back into the pot, leaving it off the heat while adding the sugar and spices. Stir in the sugar and spices, then simmer the apple sauce over a medium heat for 30 minutes, stirring every few minutes to keep the apple butter from burning. 6 Once the apple butter has started to thicken and turn dark brown, reduce the heat to medium low and continue to simmer for another 20-30 minutes until the apple butter has reached the consistency of your preference and the pork belly is cooked. 7 Once the pork belly is crispy, cut the slices into bite-sized pieces and place them onto canapé skewers, 2-3 pieces per skewer. Brush each piece with a generous amount of glaze and serve with spiced apple butter for dipping. This butternut squash Christmas wreath recipe is from The Veggie Christmas Cookbook by Heather Thomas (HarperNonFiction, £12.99 Hardback). Photography by Joff Lee

Butternut squash Christmas wreath V

PREPARATION TIME 30 minutes COOKING TIME 50-60 minutes SERVES 4-6

INGREDIENTS ł 900g butternut squash, peeled, deseeded and cut into small cubes ł 2 red onions, thinly sliced ł 2 tbsp olive oil ł 2 tbsp maple syrup ł 4 unpeeled whole garlic cloves ł 2 x 375g packs of ready-rolled puff pastry ł 100g baby spinach leaves ł 85g shelled pistachios ł 1 red chilli, deseeded and diced ł 100g grated Cheddar cheese ł 4 tsp green pesto ł 4 tsp cranberry sauce ł 1 medium free-range egg, beaten ł sea salt and freshly ground black pepper

METHOD 1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line 2 baking trays with baking parchment. Place the squash and red onions on 2 other baking trays and drizzle with the olive oil and maple syrup. Tuck the garlic cloves in between, season lightly with salt and pepper and roast in the preheated oven for 30-40 minutes, or until tender and starting to caramelise. 2 Meanwhile, roll out the pastry sheets, if needed, until they are about 6mm thick and big enough to cut a large round from. Place each one on a lined baking tray. Using a 27cm flan tin or dinner plate as a guide, place it on top of each puff pastry sheet and cut round it to make a large circle. Set aside the pastry trimmings for later (see Cook’s tip). 3 Next, use a smaller plate to lightly score out an inner circle in the centre of each round. Use a sharp knife to cut through the pastry of the inner circle, first lengthways, then widthways, and again through the quarters to create 8 sections. 4 Squeeze the garlic out of the skins and stir into the hot roasted squash and onion mixture. Add the spinach and leave it to wilt slightly and soften. Place spoonfuls of the mixture in a ring around each pastry disc, avoiding the outer edge and the central star. 5 Sprinkle with the pistachios, chilli and grated cheese. Drizzle alternately with pesto and cranberry sauce around the ring on top. 6 Work your way round each disc, raising the outer edge a little and pulling the point of each cut inner section over the filling towards the pastry edge. Pinch them together with your fingers to seal. Lightly brush the pastry with beaten egg and, if using, attach some pastry stars (see Cook’s tip). 7 Bake in the preheated oven for 20 minutes, or until puffed up, crisp and golden brown. Serve warm or cold, it’s delicious either way!

COOK’S TIP To make decorative pastry stars, roll out the pastry trimmings and stamp out some stars with a star-shaped pastry cutter. Attach to the pastry wreath with beaten egg then brush with more beaten egg before baking.