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Simple Stuffed Squash www.crateslocal.co.uk


Spicy Pear Tom Collins www.crateslocal.co.uk


Makes five cocktails


Ingredients: 50ml gin or vodka 50ml pear purée 25ml rosemary and clove syrup 25ml lemon juice Sparkling white wine or water to top


For the pear purée: Two pears, peeled and cored 50ml lemon juice Chopped fresh rosemary, at least two sprigs


For the syrup: Half cup sugar Half cup water Whole cloves, around five Three sprigs of fresh rosemary


Method: • Start with the syrup by heating the sugar, water, cloves and rosemary in a pan over a low heat. Allow it to boil, remove from the heat and leave for at least 30 minutes. Strain the mixture and refrigerate before use.


• For the pear purée, slice the pears and blend with the lemon juice and rosemary until smooth. Sieve, discarding any solids and refrigerate.


• When ready to serve, combine the spirit, syrup and purée over ice in a shaker. Give it a good shake to chill through, serve in a large glass and top with sparkling wine or water.


Serves two


Ingredients: One squash of any variety, around grapefruit size or larger – acorn or delicata squashes are ideal Filling of choice combining meat, rice, pulses or vegetables Seasoning to taste Yoghurt, cheese or white sauce to top


Method: • Preheat oven to 180 degrees centigrade. • Slice the squash in half, remove the seeds from the middle and place cut-side down in a roasting dish. Pour in hot water to fill the dish to a level of one centimetre and cover loosely with foil.


• Roast the squash halves for around 40 minutes until they are soft: time will depend on the size of the squash.


• During roasting, prepare the stuffing. This can be any combination of meats (pre-cook any raw meat), vegetables, pulses and/or rice. It is a great way to use up leftovers in the fridge.


• Put all the components of the filling into a bowl, mix thoroughly and season, add spices or even chilli to taste.


• Once the squash is roasted, oil the inside of the bowl shaped squash and divide the stuffing between both halves.


• Cover again with the foil and bake for a further 20 minutes until the filling is bubbling.


• Top with either cheese, yoghurt or a sauce. essence info


Crates Local Produce 24a Carfax, Horsham, West Sussex RH12 1EB Telephone: 01403 256435 Website: www.crateslocal.co.uk Follow on Twitter @crateslocal or Facebook page Crates Local


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