Baked squash with coconut, coriander & lentils
300g butternut squash, ideally the base end that holds the seeds
2 tbsp olive oil, plus a little extra for brushing and drizzling
2 onions, finely sliced
3 large garlic cloves, sliced
1 large green chilli, sliced into rounds
1 tsp ground coriander
400g can green lentils, drained and rinsed
160ml coconut cream
Freshly chopped coriander, to garnish
Salt and freshly ground black pepperMethod
1 Preheat the oven to 200C/gas 6. Line a baking sheet with greaseproof paper.
2 Prepare the squash by peeling the skin using a vegetable peeler and slicing into 2cm rounds, removing any seeds — aim for five slices. Brush each round with oil and lay on the prepared baking sheet. Roast for 25 min, turning halfway through, until soft.
3 Heat the oil in a large, heavy-based frying pan. Add the onions and gently fry for 4-5 min until soft and golden. Add the garlic, chilli and ground coriander, and fry for a further 3-4 min. Add the lentils and combine. Stir through the coconut cream with 3 tablespoons of cold water and season generously.
4 Transfer the mixture to a 2-litre ovenproof dish. Remove the squash from the oven and nestle the rounds into the lentil mixture. Return to the oven and bake for a further 25 min. Remove and scatter over a little fresh coriander. Serve with a drizzle of oil.
Broad bean, ham hock & wholegrain mustard pie
2 ham hocks
2 bay leaves
1 tsp black peppercorns
220g broad beans (podded weight)
1½ tbsp wholegrain mustard
150ml crème fraîche
1 tsp coriander seeds, crushed
4 tbsp finely chopped cornichons
1 tbsp plain flour
½ small bunch of flat-leaf parsley, chopped
1 medium egg, beaten
Salt and freshly ground black pepper
For the pastry
175g plain flour
Tiny pinch of salt
150g butter, diced
90ml soured cream
1 tbsp poppy seeds
You will also need a 26cm pie dish
1 Place the ham hocks, bay leaves and peppercorns in a large saucepan. Cover generously with cold water and bring to a simmer. Cover and cook for 3 hours until tender. Keep your eyes on the water and top up every so often, as needed. Once the hocks are cooked, remove them from the pan. Separate the meat from the bone — I find it easiest to use my hands. Pull away large chunks and roughly chop. You’ll need about 500g.
2 Bring a separate saucepan of salted water to the boil. Add the beans and simmer for 5-6 min until just tender. Drain and set aside.
3 For the pastry, put the flour, salt and butter in a food processor and pulse until fully incorporated. Alternatively, rub the butter into the flour in a large bowl using your fingertips. Add the soured cream and pulse for 2-3 sec or stir by hand. Shape into a ball, wrap in clingfilm and chill for 30 min.
4 Select an enormous bowl and combine the ham, broad beans, mustard, crème fraîche, coriander seeds, cornichons, flour and parsley. Pour the cider into a small saucepan over a medium heat and allow to reduce by half. Cool slightly then add to the ham hock mixture. Season to taste.
5 Empty the filling into a 26cm pie dish and brush the edge of the dish with a little beaten egg. Roll out the pastry to the thickness of a £1 coin and place over the filling. Crimp the edges to secure it to the edge of the dish, brush with more beaten egg and chill for 30 min.
6 Meanwhile, preheat the oven to 180C/gas 4. Remove the pie from the fridge, glaze with egg and scatter with poppy seeds. Bake on the middle shelf of the oven for 30-35 min until the pastry is golden and you can just see the filling bubbling. Allow to sit for a few minutes before serving.