Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 101

Creamysquash

andsage penne

Thissquashandsagedishwarms
upanycoolevenings,notonlyfor
its colours but its hearty flavours.

Serves 4 • Ready in 1 hr 20 mins

1 mediumbutternutsquash,
peeled,deseeded and cut into
smallchunks
3tbspoliveoil
1 smallbunchoffreshsageleaves
75groughlychopped hazelnuts
orwalnuts
350gpenne
2 bananashallots, peeled and
finelysliced
1tspthymeleaves
5tbspcream
50gParmesan,grated

1 Heattheovento200C/Gas6.
Tossthesquashwith2tbspofthe
oliveoilin a largebakingtrayand
season.Roastforaround40-50
mins,oruntilsoftandtender.Add
thesageleavesandhazelnutsfor
thelast5 mins.Cookthepasta
accordingtopacketinstructions.
2 In a largesaucepanfrytheshallots
withthymeleavesin remaining olive
oil,ona mediumheat.
3 Whenthepastais al dente,drain
andaddtothefriedonion,along
withthecookedbutternutsquash
(reservethesageleavesfor
topping).Stirtomix,thenaddthe
creamandParmesan.Divide
betweenbowlsandserve with the
crispysageontop.
Perserving:Cals700, Fat 29g, Sat
fat 7g, Carbs 38g

Thebriningprocesswillkeepthe

chicken in this dish beautifully moist.

Serves4-6• Readyin1 hr 30 mins,

plus brining and resting time

200mldrycider

100gdemerarasugar

2tbsprocksalt

1tbspblackpeppercorns

2 thymesprigs

3 bayleaves,crushed

1 largechicken

10 shallots,halved

4 bayleaves

5 thymesprigs, plus extra leaves

toserve

50gbutter,softened

1 smallpumpkinorroundsquash,

deseededandcutintowedges

3 pears,halvedand cored

2tbspoliveoil

150ml dry cider

1 Mixthefirst6 ingredientswith

200mlwater.Putthechickenina

zip-sealbagandpourinthebrine.

Seal,placein a dishandchillfor6-

24 hrs, turning the bag occasionally.

2 Heattheovento190C/Gas5.

Removethechickenfromthebrine,

rinseincoolwaterandpatdry.

Put4 shallothalves,a bayleaf

anda thymespriginsideitsbody

cavity.Loosentheskinfromthe

breastandputa knobofbutter

andtheremainingbayleaves

betweenthebreastandskin.

3 Spreadtheremainingbutter

overthebird’slegsandbreast.

Putthechickeninanovenproof

dish,coverlooselywith foil and

roastfor 20 mins.

4 Uncoverthechickenandadd

theremainingshallotsandthyme,

andthepumpkinandpearstothe

tin.Drizzleovertheoliveoil,season

andpourinthedrycider.Reduce

theheatto180C/Gas4 androast

forabout 50 mins,oruntilthe

juicesrunclearwhena skewer

is insertedintothethigh.

5 Transferthechickentoa board,

coverwithfoilandallowtorest

for 10 mins.Garnishwith thyme

leaves,thencarve.

Perserving:Cals756-504,Fat

29-19g, Sat fat 11-7g, Carbs 45-30g

Brined chickenwith pumpkin,

pears and cider

Sagewasoneof

themost-used

medicinalherbs

in ancient Rome

TIP

Forthebestresult,

buythehighest

qualityfreerangeor

organicchicken

you can