Woman_and_Home_Feel_Good_Food_-_October_2019

woman&home PASSIONATE ABOUT FOOD 105

Thesespicedvegetarianpittasare

a great for a cool evening.

Serves 6 • Ready in 30 mins

Pulled porkbaps

Let the oven do the hard work.

Serves 8 • Ready in 3 hrs 30 mins

3 onions,chopped

3 garliccloves,crushed

a fewsprigsofthyme (optional)

2tspseasalt

2tspCreoleseasoning

1kgboneless pork shoulder, skin

scored

3tbspbalsamicvinegar

600mlchickenstock

8 whitebaps

4 tomatoes,sliced

watercress(optional)

½bottlebarbecuesauce,such

asLeviRootsReggaeReggae

Mild Sauce, to serve

1 Heattheovento240C/Gas9.Put

theonions,garlicandthymein a

roastingtin.RubthesaltandCreole

seasoningovertheporkand place

on top of the onions.

DAIRY FREE

GREAT FOR VEGGIES

2 Cookfor 30 mins.Turntheoven

downto140C/Gas1. Pourthe

vinegarandstockintothetin,cover

withfoilandcookfor2 hrs 45 mins.

3 Usetwoforkstoshredthepork.

Servein bapswiththetomatoes,

watercress,if using,andthesauce.

Perserving:Cals454, Fat 10g, Sat

fat 3g, Carbs 52g

COMPILED

BY:

GABRIELLA

ENGLISH,

JULES

MERCER

&ROSE

FOOKS.

FOOD

STYLING:

ROSE

FOOKS

&JULES

MERCER.

PHOTOGRAPHY: SEAN CALITZ. PROPS STYLING: SUE ROWLANDS.

ALL CONTENT: TI MEDIA UK (LTD)

Toffeeappletart

Turneveryone’sfavouriteBonfire

Night treat into this elegant dessert!

Serves 8 • Ready in 2 hrs, plus chilling

375gsweetshortcrustpastry

1kgBramleyapples,peeled,cored

andchoppedinto small chunks

100gbutter

a pinchofcinnamon

125gcastersugarplus 2tbsp extra

zestof½a lemon

2tbspcornflour

3 dessertapples,peeled,cored,

quarteredandfinelysliced

forthecaramelsauce:

65gcastersugar

15gsaltedbutter

2tbspdoublecream

crème fraiche, to serve

1 Heattheovento180C/Gas4.

Rollthepastryouttoaround3mm

thick,andlinea 23cmtarttinwithit,

pinchingtheedgetocrimp.Prickthe

pastrybaseandchillfor 30 mins.

2 Puttheapples,4tbspwaterandthe

butterin a panovera lowheatuntil

thebuttermelts.Addthecinnamon.

3 Increasetheheatandcookfor 30

mins.Blitzin a foodprocessoruntil

smooth.Whiskin thesugar,lemon

zestandcornflour,andcookona

lowheat,stirring,untilthickened.

Removefromtheheatandsetaside.

4 Linethechilledpastrywithbaking

paper.Fillwithbakingbeansand

bakefor 20 mins.Removebeans

andparchmentandbakefor 10 mins.

5 Evenlyspreadtheapplefilling

overthebakedpastrycase.Arrange

thedessertapples,overlapping

slightly,ontopin a spiral,working

inwards.Bakefor 30 minsmore.

6 Meanwhile,putthesugarin a large

panovera mediumheatandcook

untilit’sa caramelcolour.Remove

fromtheheatandwhiskin the

butter.Oncesmooth,addthecream.

7 Brushthecaramelsauceoverthe

pieandleavetoset.Servewith

dollopsofcrèmefraiche.

Perserving:Cals549,Fat 29g, Sat

fat 14g, Carbs 65g

2tbspsunfloweroil

1 redonion,chopped

1tbspchipotlepaste

1 garlicclove,crushed

500gfrozenQuornmince

400gcanchoppedtomatoes

300mlvegetablestock

420gcanMexican mixed beans

6 pittabreads

1 avocado,mashed

100ml soured cream

1 Heatthesunfloweroilina pan

andfrytheredonionfora few

mins.Addthechipotlepaste,

crushedgarlicandQuorn mince,

andcookfor5 mins.

2 Stirinthetomatoes,vegetable

stockandMexicanmixedbeans.

Seasonandsimmerfor 15 mins.

3 Toserve,toastandsplitthe

pittas.Spooninthechilliandtop

withavocadoandsouredcream.

Perserving:Cals479,Fat 15g, Sat

fat 4.5g, Carbs 59g

Quorn chilli pitta pockets