Roasted winter squash with watercress crisps*


Serves 6-8 Ingredients: 4tbsp unsalted butter 2kg mixed squash, scrubbed 24 watercress leaves picked from stalks Salt and pepper 50ml extra virgin olive oil


Method: 1. Preheat oven to 180C. Place the butter in a small saucepan and cook over a medium heat until browned with a nutty aroma.


2. Cut in half and deseed the squash, then cut into slices 2cm thick.


3. On a baking tray, drizzle the squash with the brown butter, season with plenty of salt and pepper, and toss to coat thoroughly. Roast for about 25 minutes, turning half way through (the squash should be tender and golden around the edges).


4. Heat the olive oil in a small saucepan. Fry the watercress leaves in two separate batches until crisp and remove using a slatted spoon. Place on kitchen towel to drain.


5. To serve, pile the squash on a serving dish and scatter with the watercress crisps.


* Recipes by www.watercress.co.uk, photos by Lara Jane Thorpe.


Sausage, chestnut and cranberry stuffing


Serves 8


Ingredients: 180g pouch Merchant Gourmet Whole Chestnuts 100g Merchant Gourmet One Minute Polenta or fine breadcrumbs 700g best-quality sausage meat 2 medium onions, peeled and finely chopped 150g dried cranberries 5 large sprigs of rosemary (spikes only), finely chopped 1tsp mixed spice 2 large egg yolks


Method: 1. Pre-heat oven to 180C.


2. Mix all ingredients adding a teaspoon each of salt and black pepper.


3. Separate the mixture into 24 pieces, dust your hands with polenta/breadcrumbs if the stuffing is sticky and roll into balls. Put the balls in the fridge until you need them.


5. Bake the stuffing balls for 20 minutes.


6. Alternatively put the stuffing in an ovenproof dish, brush with olive oil and place in the oven for 30-40 minutes, depending on how crispy you like it on top.


For more recipe ideas, visit www.merchant- gourmet.com/recipes/.


All About health 27


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