Recipes

Patchwork Orchard Pie

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The perfect autumnal dessert. Serve with warm custard to heat you up in these colder days. If you don't have quince you can simply add more pears and apples.

An autumn dessert with quince served in a pie dish
A delicious autumnal quince orchard pie.


  • 1½kg mix of quince, cooking apples and pears, peeled, cored and sliced (e.g. 5 bramley apples, 2 pears and 2 quinces or for a little colour add some berries)
  • 25g margarine (you can use butter if you wish)
  • 1 vanilla pod, split lenthways and seeds scraped out
  • 2 tsp ground cinnamon
  • Juice of 1 lemon
  • 100g golden caster sugar, plus some for sprinkling
  • 1 tbsp plain flour, plus extra for dusting
  • 375g packet of sweet shortcrust pastry
  • Some almond milk (or alternative) to brush the top of the pie with.

Instructions:


  • Put the quinces in a large saucepan with the margarine, vanilla pod and seeds, cinnamon and 2 tbsp of water. Cover and cook for 5 minutes over a medium heat. Add the apples, lemon juice and sugar. Cover again and cook for another 10 minutes.
  • Add the pears and flour and cook with the lid off for 5 minutes, stirring occasionally to stop the flour from sticking. The fruit should be soft by now, but still keeping its shape.
  • Remove the vanilla pod and transfer the fruit into a deep pie dish (22cm). Leave to cool. 
  • Heat the oven to 180C/160 fan/gas mark 4. Roll the pastry onto a lightly floured surface until it is about as thick as a £1 coin. Trim the edges then cut into rough triangles or squares. Brush a little milk around the edge of the dish and all over the pastry shapes. Starting from the outside, layer the pastry in a patchwork style. You can leave little gaps for the fruit to poke through when cooked. Trim overhanging edges and sprinkle with a generous amount of caster sugar (the pastry should be wet from the milk for the milk to stick to). 
  • Bake for 45-50 minutes until golden brown and juices bubbling over, then serve.


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How to Cook Spaghetti Squash

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Servings: 4
Preparation time: 5 minutes
Cooking time: 45 minutes


Ingredients:
  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste



Instrutions:
  1. Preheat the oven to 190C. Lightly oil a sheet of grease-proof paper and place on an oven tray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper to taste.
  3. Place the squash, face down, onto the prepared baking tray. Place in then oven and roast until tender. This should take around 35-45 minutes.
  4. Remove from the oven and leave it until it's cool enough to handle.
  5. Using a fork scrape the flesh to create long strands.
*The squash can be placed in the microwave for 2-5 minutes for easier slicing.

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How To Cook Stuffed Round Courgettes

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Ingredients:

  • 2 small red onions
  • 2 peppers (red, green or yellow)
  • 2 small round courgettes
  • 3 cloves of garlic, minced
  • 300 grams button mushrooms, diced
  • 1 carrot, diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons marjoram
  • 1 teaspoon thyme
  • 300 grams cooked lentils
  • 120 ml passata
  • 1 teaspoon salt, plus more to sprinkle in the veggies
  • A few grinds of pepper

Instructions:

  1. Preheat the oven to 200°C (400°F).
  2. Cut the tops off the veggies and carefully scoop out the flesh with a spoon. Chop the onion and courgette flesh.
  3. Heat a pan over medium-high heat and add the chopped onion insides, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped courgette flesh. Cook until the carrot is tender and the liquid has evaporated.
  4. Add the paprika and herbs and saute for a few seconds to release the flavours. Add the lentils, passata, salt and pepper and cook for a couple more minutes to allow the flavours to meld.
  5. Sprinkle the insides of the veggies with a bit of salt and pepper and stuff with the filling. Place them in a baking dish and put their tops back on. Bake for 45 – 60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
  6. Let cool for a couple of minutes before serving.


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