Cosmopolitan_Australia_2016-03_

body love

PHOTOGRAPHY BY DAVID COTSWORTH. PRICES BASED ON FULL PACKETS OF INGREDIENTS PURCHASED AT WO

OLWORTHS.COM.AU AND COLES.COM.AU AND

ARE CORRECT AT TIME OF SENDING TO PRINT

$25 DINNER

PA R T Y

Michael Wignall

is a man of many

talents – he

ditched a career

as a professional

BMX rider so he

could become a chef and, with

two Michelin stars under his

belt for his UK restaurant The

Latymer, he obviously chose

the right path. He’s cooked up

this recipe that’ll absolutely

wow your dinner guests but is

still plenty kind to your wallet.

SMOKED HADDOCK

AND ROASTED

PUMPKIN COUSCOUS

WITH BUTTERED KALE

TOTAL

$23.67

KALE$4

CAPSICUM$3.98

COUSCOUS$1.75

BUTTERNUT PUMPKIN$8

BUTTER$1.39

MILK$1.25

HADDOCK$3.30

INGREDIENTS

1 butternut pumpkin

250g butter

1eachred,greenandyellow

capsicums

250g couscous

600ml milk

1 smoked haddock fillet

1packetofkale

Salt and freshly ground

black pepper

METHOD

1. Preheat the oven to 180°C.
   Peel the pumpkin, remove the
   pulp and dice it. Set aside the
   seeds. Wrap in foil with 50g
   of the butter and roast for 30
   mins, then mash. Roast the

seeds for 5 mins, until golden.

Cool, then crush.

2. Melt 50g butter and pour
   it over the capsicums, then
   roast until soft (about 15 mins).
   Remove the skin and seeds,
   and chop into 2cm dice.


3. Place the couscous into
   a bowl, add 500ml boiling
   water, cover with cling wrap
   and let cool.


4. Next, in a large pan, bring
   the milk to a simmer, add the
   haddock and poach for 5 mins.
   Remove, but save the milk.
   Cook the kale in a pan of
   boiling, salted water for 3-4
   mins, then drain. Add 50g

butter to the pan and stir into

the kale until coated.

5. Meanwhile, mix into the
   couscous the capsicums,
   mashed pumpkin, 50g butter,
   and salt and pepper (to taste).


6. Place half the reserved milk
   in a pan on a medium heat with
   the final 50g of butter. Whisk
   until it thickens and starts to
   form a foam.


7. Remove the skin from the
   haddock and either flake with
   a fork and scatter over couscous
   or serve on the side. Arrange
   the buttered kale around it,
   and pour the sauce on top.
   Sprinkle with pumpkin seeds.

What do the world’s top

chefs cook at home? We

find out and dish up a recipe

that won’t punish your purse

COSMOPOLITAN March 2016 147