by Daphne Lambert
Mushroom & chestnut rolls
Chestnut soup Butternut squash, candied walnut & cranberry bruschetta Seeded breakfast bread Potted mushrooms Spiced butternut squash, carrots & prunes Brussel sprouts with cumin, ginger & tamari Winter slaw Tuscan Castagnaccio Gin & tonic sorbet Mulled apple juice Cranberry cocktail Mushroom & chestnut rolls 110g chestnuts chopped 1 medium red onion finely diced 200g chestnut mushrooms chopped 425g puff pastry 50g wholemeal breadcrumbs 1 beaten egg 2 teaspoon chopped thyme 1 tablespoon chopped parsley 6 tablespoons. olive oil oven, 200°C gas6 Using half the oil gently cook the onion until tender, add the breadcrumbs and chopped chestnuts. Cook the mushrooms in the remaining oil until golden, stir in the herbs and add the breadcrumb mixture. Roll out the pastry and cut into three long strips 7½ cm wide. Spoon the mixture down the centre of each strip. Brush the edges with the egg and roll up making sure you seal the edges well. Slash the top criss-cross fashion and cut each roll into 8, and place the rolls on a lightly oiled baking tray. Bake in a hot oven for 10/12 minutes. Chestnut soup serves 4 2 tablespoons olive oil 2 medium onions chopped 2 cloves garlic finely chopped 6 parsnips peeled and chopped 500 ml vegetable stock 500 ml dairy or oat milk dessertspoon chopped thyme leaves 250g chopped chestnuts. salt & black pepper Gently cook the onions and garlic in the olive oil, when soft tip in the parsnips and cook for a further 5 minutes. Add the stock, milk, thyme and chestnuts, bring to the boil and simmer for 30 minutes. Blitz in a blender adding a little water if too thick, return to pan, warm through, season as necessary and divide between 4 bowls. Butternut squash, candied walnut & cranberry bruschetta serves 6 100g fresh cranberries 100ml apple juice 100 g walnuts (broken is fine) 2 tablespoons maple syrup 1 medium/large butternut squash peeled and cut into 1/4" cubes 2 tbsps olive oil 1 tbs tamari salt & black pepper 1 red onion peeled and diced 2 cloves garlic very finely diced 1 tablespoon olive oil 5 leaves sage finely shredded 6 slices of ciabatta or sourdough sliced oven 190C/170C fan/gas 5. To make the cranberries - cook gently in the apple juice until the berries have all popped - set aside To make the candied walnuts, toss the walnuts in the maple syrup. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool. - set aside Toss the butternut squash in the olive oil and tamari and season with salt and black pepper Spread the butternut squash mixture on a baking tray in a single layer. Roast for 30-35 minutes until tender and starting to brown. Cook onion in 1 tblsp olive oil until soft add the garlic and sage and cook for a further 2 minutes Lightly toast the bread in the oven Tip the squash into onion mixture mix well and pile onto the toasted ciabatta and top with walnuts and cranberries Seeded breakfast bread 150g rolled oats 75g pumpkin seeds 75g sunflower seeds 75g hazelnuts 20g ground linseed 50g chia 50 g dried cranberries 1/2 teaspoon salt 3 tablespoons maple syrup 3 tablespoons olive oil 300ml water oven 190C gas 5 1 oiled loaf tin lined with parchment paper
In a large bowl, combine all dry ingredients and mix well. Whisk maple syrup, olive oil, and water together Tip the wet ingredients onto the dry and mix well adding a little more water if the dough is too stiff. Transfer to the prepared tin and leave covered overnight
Bake in a preheated 375 F 190C for 25 minutes. Tip out the loaf, place on the oven shelf and bake for a further 25 minutes. Leave to cool before slicing Potted mushrooms 150g ghee (or clarified butter) 3 shallots, finely diced 2 garlic cloves, finely chopped 1kg mixed mushrooms (shiitake, brown and oyster is a good mixture) chopped splash of tamari 1 dessertspoon chopped fresh thyme leaves sea salt & freshly ground black pepper 750 ml jar - sterilised Gently cook the shallots, garlic and mushrooms in 75g of the ghee until soft. Turn up the heat for the last 2 minutes to lightly brown and reduce any mushroom liquid. Very gently melt the remaining ghee and set aside. Add the tamari & thyme to the mushrooms and season well. Pack the mushrooms into the jar pressing down well to expel any air pockets and making sure the top is as flat as possible. Pour over the ghee and allow to set. There should be enough ghee to create a seal. Fix the jar lid and store in a cool dry place for up to a month. Once you start eating the mushrooms store in the fridge and eat within 5 days Spiced butternut squash, carrots and prunes serves 4 - 6 3 tablespoons olive oil 6 red onions cut into wedges 1k butternut squash, cut into bite size pieces 4 carrots, cut into bite size pieces 110g ready to eat pitted prunes 18 peeled shallots 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon clear honey 1 litre vegetable stock bunch of parsley bunch of mint sea salt & black pepper Preheat oven to 200ºC/400ºF/Gas 6. Cook the red onion in 2 tablespoons olive oil until soft add butternut squash and carrots and cook further 5 minutes. Stir in prunes, cinnamon, ginger, honey & then the stock. Season well, transfer to oven and cook for 45 minutes. Toss the shallots in 1 tablespoon olive oil and roast until golden. Remove butternut squash from the oven, stir in shallots, parsley and mint and serve. Brussel sprouts with cumin, ginger & tamari serves 4 500g sprouts any tough outer leaves removed and cut in half 1 heaped teaspoon cumin seeds 2 tablespoons olive oil 4 tablespoons veg stock thumb size knob of ginger grated tablespoon tamari black pepper Dry roast the cumin seeds in a flat pan until they release their aroma. Toss in the sprouts, add the olive oil and stock and saute/steam for 5 minutes shaking the pan from time to time. Toss in the ginger and tamari and serve. Winter slaw serves 4 - 6 ½ red cabbage – very finely shredded 250g Brussels sprouts – very finely sliced 4 celery sticks cut into fine slices 6 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon Dijon mustard black pepper & salt seeds from 1 pomegranate handful of almonds sliced and toasted Place the red cabbage, Brussels & celery in a bowl. Mix together the olive oil, lemon juice, mustard, salt & pepper and massage through the vegetables. Leave to stand for at least 1hr preferably 3. Tip into a serving dish. Top with pomegranate and almonds
Tuscan Castagnaccio
250g chestnut flour
320 mls filtered water
pinch of salt
extra virgin olive oil
40g sultanas
50 ml sweet white wine- warmed
50g chopped walnuts
1 dessertspoon rosemary needles
handful pine kernels
preheat oven 180°C/gas mark 4
shallow baking dish (approx 12" x 8") brushed with olive oil
Sieve the flour into a large mixing bowl then slowly pour in the cold water stirring until the mixture resembles a pourable batter. Stir in 2 tablespoons of olive oil.
Set aside for 30 minutes.
Soak the sultanas in warm wine for 20 minutes to plump up.
Add the chopped walnuts and the plumped sultanas to the flour-batter mixture
Pour the batter into the prepared tin and sprinkle over the pine nuts and rosemary. Trickle a tablespoon of olive oil over the batter Bake in the upper part of the oven for 40 minutes. During cooking the top of the cake will crack but this is quite normal. Remove and cool, eat warm possibly with a spoonful of mascarpone
Gin & tonic sorbet
250ml agave syrup
250ml tonic water
75ml gin
juice of 1 lemon
Combine all the ingredients together and place the mixture in a container suitable for freezing. Freeze until slushy. Remove the slushy ice mix from the freezer and whisk until the icy lumps are broken up and the texture is smooth. Place back into the freezer and repeat this chilling and whisking process until the sorbet reaches the consistency required. Freeze until ready to use. Alternatively if you have an ice cream maker, churn and freeze
Mulled apple juice
2 slices root ginger
1” stick of cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon cloves
sprig of rosemary
A twist of finely pared lemon
A twist of finely pared orange
75cl bottle apple juice
Put the spices, rosemary and peel into a pan with ½ the apple juice , bring to boil and simmer very gently for 3 minutes. Leave over night or for a minimum of 1 hour. Strain, add the remaining apple juice, warm through and serve.
Cranberry cocktail
1 measure of gin
150 ml cranberry juice
juice of ½ lime
tonic water
cranberries
mint or rosemary
Fill a tumbler glass with ice-cubes, pour over the gin & lime juice. Add the cranberry juice, top up with tonic water. Tip in some cranberries and finish with a flourish of mint or rosemary
Easy to omit the gin for an alcohol free alternative