Abingdon Living Jan - Feb 2020

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BUTTERNUT SQUASH and goats cheese salad Prep time: 15 minutes Cook time: 30 minutes Serves: 4 INGREDIENTS 1 essential Waitrose Butternut Squash, halved, deseeded and cut into 1cm slices (about 1kg prepared weight) 1 tbsp olive oil Pinch chilli flakes 40g pecans 2 tbsp extra virgin olive oil ½ lemon, zest and juice 2 x 140g packs red chicory, leaves separated 2 tbsp dried cranberries 75g essential Waitrose English Goats’ Cheese METHOD Preheat the oven to 220˚C, gas mark 7. Toss the squash slices with the 1 tbsp olive oil and spread out on a large baking tray. Sprinkle with the chilli flakes, season and roast for 25-30 minutes, turning halfway, until golden in places. Put the pecans on a separate baking tray and add to the oven for the final 5 minutes of roasting. For the dressing, whisk together the extra virgin olive oil, lemon zest and juice. Arrange the roasted squash (it can be hot from the oven or cooled to room temperature) and sliced chicory leaves on individual plates or a large serving plate. Scatter over the cranberries and toasted pecans, dot over the goats’ cheese, then spoon over the dressing. Grind over some black pepper and serve immediately. COOK’S TIP For extra sweetness, try adding some finely sliced apple or pear in place of the cranberries. 20
NAAN FLATBREADS with spinach and caramelised onion Prep time:15 minutes Cook time:20 minutes Serves: 2 INGREDIENTS 1½ tbsp vegetable oil 1 onion, halved and finely sliced 450g pack spinach 1 tsp cumin seeds ½ tsp black onion seeds Pinch of dried chilli flakes 2 garlic cloves, finely sliced 2 The Spice Tailor Plain Naans 1 tsp Waitrose Cooks’ Ingredients Tamarind Paste 2 tbsp natural yogurt Large handful pomegranate seeds METHOD Preheat the oven to 180°C, gas mark 4. Put 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion with a pinch of salt, stirring regularly, for 10 minutes, until deep golden. Drain on kitchen paper. Meanwhile, put the spinach in a large colander and pour over just-boiled water from the kettle to wilt (you may need to do this in 2 batches). Rinse under the cold tap, then squeeze out as much excess water as possible. Drain thoroughly on kitchen paper. Add the remaining ½ tbsp oil to the frying pan and toss in the spices and garlic. Fry for 1 minute until fragrant, then add the spinach plus a pinch of salt. Cook, stirring, for 2-3 minutes until any excess water has evaporated. Splash the naans with a little cold water and bake in the oven for 3-4 minutes. Remove and top each with the spinach, onion, tamarind paste, a drizzle of yogurt, and the pomegranate seeds. BAKED PEAR, ALMOND & OAT SQUARES Prep time:15 minutes, plus cooling Cook time:45 minutes Makes: 16 INGREDIENTS 250g porridge oats 100g ground almonds 1½ tsp baking powder 1 tsp ground cinnamon ¼ tsp fine salt 50g soft dried apricots, roughly chopped 350ml Alpro Oat Unsweetened drink 1 British Blacktail Free Range Egg, beaten 2 ripe bananas, mashed 3 tbsp maple syrup ¼ tsp almond extract 2 conference pears METHOD Preheat the oven to 200˚C, gas mark 6. Line a 21cm square cake tin with parchment. Mix the oats, ground almonds, baking powder, cinnamon, salt and apricots in a large mixing bowl. In a jug, whisk together the Alpro oat drink, egg, mashed bananas, maple syrup and almond extract. Pour the oat drink mixture into the bowl of dry ingredients. Peel, halve and core both pears. Cut 1 pear into 1cm dice and stir through the mixture. Tip the mixture into the cake tin, smoothing the top. Slice the other pear and scatter over the top. Bake for 45 minutes, then cool completely before cutting into squares. 21
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Abingdon Living Jan - Feb 2020

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