IN SEASON
Tis the season to be jolly and have your fi ll of delicious winter ingredients. This issue, we’re roasting chestnuts,
exploring the underrated
cavolo nero and reinventing the humble sprout…
BUTTERNUT SQUASH & CHESTNUT STRUDEL
SERVES 6
1.5kg butternut squash 1 tsp ground cinnamon Half tsp chilli fl akes
Half tsp smoked paprika plus a little for sprinkling Half tsp ground cumin 1 whole nutmeg 1 onion peeled and grated 150g vac pac chestnuts 50g breadcrumbs 2 sprigs rosemary, leaves picked 5 eggs 3 ready-made crepes
2 x 500g block ready-made puff pastry
Sea salt and freshly ground black pepper
1 Preheat the oven to 180C/gas 4. Roast the squash in the oven for around 1 hour until cooked through. Halve the squash, scoop out the seeds. Scoop the fl esh out and place in a large mixing bowl. Add the spices and grated onion. Crumble in the chestnuts and pick in the rosemary, then stir in the breadcrumbs. Allow the mixture to cool.
2 Soft boil 4 of the eggs, cool and peel. Preheat the oven to 200C/
gas 6. Line a baking tray with greaseproof paper.
Roll out the pastry into a 35cm x 20cm rectangle and place on the lined baking tray. Lay over 2 of the crepes so they slightly overlap on top of the pastry. Spoon half the mixture to make a log shape on to the crepes leaving a 3cm border around the edge. Arrange the eggs in a line over the mixture and spoon over the remaining mixture to encase the eggs. Lay a crepe
over the top of the mixture and wrap the edges of the base crepes up over the top.
3 Whisk the remaining egg and brush a little over the crepes to secure them in place. Brush beaten egg around the border. Roll out the second pastry block and drape the pastry over the crepe wrapped mix. Carefully pat the pastry over the fi lling pressing out any air bubbles. Trim the pastry around the border and use a fork to crimp all around
the edges. Brush the pastry all over with the beaten egg and cut 3 slits in the top. Sprinkle over a little sea salt and smoked paprika.
4 Place the pastry in the oven and bake for around 50 mins - 1 hour or until golden and cooked through. Once baked allow to sit for 5 mins. Slice and serve with steamed greens.
Recipe courtesy of Clarence Court Eggs
FOODLOVERMAGAZINE.COM | 23
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