成人快手

Roast Butternut Squash stuffed with chestnuts, leeks and smoked cheddar

1 large butternut squash
2 tablespoons oil
Few sprigs fresh thyme
salt
1 leek, split, washed and chopped
1 tablespoon chopped fresh rosemary leaves
50g butter
75ml double cream
12 chestnuts
1 onion, chopped
100g smoked cheddar

Set oven to 190oc.
Cut the squash in half lengthwise and place on a baking tray. Drizzle over the oil, sprinkle with salt , add the thyme, cover with foil and place in the oven. Bake until soft – about 45 minutes.
Score the side of the chestnuts with a knife and place on a baking tray – roast for 15 minutes. Wrap in paper and leave for 5 minutes, peel and chop all but 2.
Cook the onion and leek in the butter until soft. Add the cream and simmer for 5 minutes. Add the rosemary and remove from heat. Add ¾ of the cheese.
Spoon the seeds out of the cooked squash and discard. Scoop out the middle of the squash and add to the leek mixture. Fork it to mash. Mix together, check seasoning and spoon back into the squash shells. Scatter over the remaining cheese and bake in the oven for 15 minutes.
Finely grate the remaining chestnuts over the cooked squash and serve.

Roast parsnips with crispy bacon and oats

6 large parsnips
2 tablespoons oil
Salt and pepper
Few sprigs fresh rosemary
6 rashers smoked dry cure streaky bacon
50g oats
25g butter
2 finely chopped scallions
Handful chopped parsley
1 teaspoon Dijon mustard mixed with 1 teaspoon honey

Scrub the parsnips and cut in half lengthwise. Place on a lightly oiled baking tray and drizzle with oil, salt and scatter over the rosemary. Roast in a 190oc oven until soft – turn over half way – about 20 minutes.
Chop the bacon and fry in a pan until crisp. Remove from pan and chop finely.
Add the butter to the fat in the pan and add the oats. Cook until crisp and add the scallions and parsley. Cook for a minute and add the bacon.
Brush the cut part of the parsnip with the mustard mix and press in the oats.
Cook in a 190oc oven for 10 minutes and serve.