Ingredients 1 tbsp olive oil 1 shallot, peeled and finely chopped 1 small garlic clove, finely chopped 125g chestnut mushrooms, finely chopped 6 sprigs fresh thyme, leaves only 65g ricotta 15g pine nuts, toasted and chopped 3 sheets of filo pastry 40g butter, melted, for brushing 36 chives, to decorate Instructions Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the olive oil in a … Read more
Ingredients 300g plain flour 150g butter, diced 1 tbsp fresh rosemary, finely chopped 2 eggs, 1 separated, 1 beaten 400g goat’s cheese 4 tbsp caramelised onion chutney Instructions Put the flour in a food processor and add the butter. Blitz until the mixture resembles breadcrumbs. Add the rosemary and pulse briefly. Add the egg yolk … Read more
Ingredients 25g butter 500g button mushrooms, halved 2 garlic cloves, crushed Small bunch fresh flatleaf parsley, roughly chopped 150g crème fraîche 150g full-fat cream cheese 15g parmesan (or vegetarian alternative) Crusty bread to serve Instructions Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a large heavy-based frying pan over medium-high heat. … Read more
Ingredients 1 1/4 cups uncooked wild rice 2 1/2 cups water 6-8 mini pumpkins 2 tablespoons olive oil 3/4 pound brussels sprouts halved and then shredded about 2 cups 2 tablespoons fresh thyme chopped 1 cup raw pecans chopped 1/4 cup apple cider 1 cup dried cranberries salt + pepper to taste 1 cup manchego cheese shredded (optional) Instructions In a large saucepot, bring the water to a boil, add the wild rice. Cover and cook over … Read more
Ingredients onions 3 large, grated coconut butter 100g dried chilli flakes a pinch sage a small bunch, chopped vac-packed cooked, peeled chestnuts 180g, chopped white breadcrumbs 100g ready-to-eat dried apricots 50g, chopped cranberry sauce 4 tbsp sweet potatoes 400g, peeled butternut squash 400g, peeled Instructions To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until … Read more