Alternative mains

S T U F F E D H A S S E L B A C K S Q U A S H

Serves 4 Takes 1 hr 20 mins Cost per serve 74p

1 butternut squash (roughly 1kg), halved lengthways, seeds removed and reserved 1 tbsp olive oil 1½ tbsp sweet chilli sauce 1½ tbsp maple syrup, plus 1 tsp steamed Tenderstem broccoli, to serve (optional) For the nutty stuffing 50g walnuts 50g porridge oats 50g plain flour ½ tsp ground cinnamon pinch of ground nutmeg 1 rosemary sprig, leaves picked and chopped 15g fresh flat-leaf parsley, chopped 40g dairy-free spread

1 Put all the stufng ingredients except the spread and 5g parsley in a food processor and pulse until broken down. Add the spread and pulse again until the mixture resembles breadcrumbs; season. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Lay each squash half cut-side down and slice into the skin at 0.5cm intervals, leaving 1-2cm uncut at the bottom. 3 Turn each squash over and stuff the cavities with half the stufng, pressing it in well. Transfer the squash to the prepared tray, stufng side down. Rub with 1 tsp oil, season and roast for 30 mins. 4 Mix the remaining oil with the sweet chilli sauce and 1½ tbsp maple syrup. Remove the squash from the oven and brush over half the mixture. Roast for another 10 mins, then brush over the remaining glaze. Roast for a further 10 mins. 5 Meanwhile, mix the reserved squash seeds with the remaining 1 tsp maple syrup. Remove the squash from the oven, spoon over the remaining stufng, letting it fall into the slits, and scatter over the seeds. Return to the oven and cook for 10-15 mins until golden and tender. Scatter over the remaining parsley, then slice lengthways and serve with steamed Tenderstem, if you like, along with your favourite vegan Christmas trimmings.

Each serving contains

Energy Fat Saturates

Sugars Salt 1729kJ 413kcal 20g 3g 19g 0.4g 21% 29% 16% 21% 6%

of the reference intake. See page 97. Carbohydrate 46g Protein 8g Fibre 3g 1 of your 5-a-day; high in vitamin A

S A L M O N K E D G E R E E P I E

Serves 6 Takes 1 hr 55 mins plus chilling and resting Cost per serve £3.70

Freeze the assembled, uncooked pie from the end of step 4 but without brushing with egg. To cook, brush with egg, then bake from frozen.

The rice mixture can be made up to 24 hrs ahead; store in an airtight container in the fridge.

1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, finely chopped 10g fresh ginger, peeled and finely chopped 1 tbsp medium curry powder 2 cardamom pods, gently crushed 100g basmati rice 10g fresh flat-leaf parsley, finely chopped 10g fresh coriander, finely chopped 4 medium eggs, 1 beaten 500g pack boneless salmon half side 375g pack lighter ready-rolled puff pastry 120g pack smoked salmon, sliced watercress and lemon wedges, to serve (optional)

1 Heat the oil in a medium, lidded saucepan over a low heat and add the onion, garlic and ginger. Cover and cook for 8 mins until softened, then add the spices and cook for a further 2 mins. Stir in the rice with 200ml water, increase the heat to medium and bring to a simmer. Cover, reduce the heat to low and cook for 12 mins. Remove from the heat, keeping the lid on, and set aside for 10 mins. Fluff the rice with a fork, season, transfer to a bowl and leave to cool for 30 mins. Stir in the herbs and discard the cardamom. 2 Meanwhile, bring a pan of water to the boil and boil 3 eggs for 8 mins. Drain, run under cold water, then peel and thickly slice each egg lengthways into 3-4 slices. 3 Trim the salmon fllet to a rectangle (roughly 10 x 25cm) and discard the skin. Chop the trimmings and stir through the rice mixture. Unroll the pastry, place on a work surface and roll it out to about 32 x 40cm. With a long side of the pastry facing you, spoon the rice onto one half in a rectangle about the same size as the salmon, leaving a 3cm border. Top with half the smoked salmon, then the salmon fllet. Spoon over the remaining rice and top with sliced eggs and remaining smoked salmon. 4 Brush the edges of the pastry with the beaten egg. Fold the empty side of pastry over the flling and tuck over and around the salmon stack, pressing to seal the edges. Trim to neaten, then crimp to seal. Brush with egg then use any pastry offcuts to add decorations, if you like. Brush any decorations with egg then transfer the pie to a lined baking tray. Chill for 15 mins. 5 Preheat the oven to gas 6, 200°C, fan 180°C and place a baking sheet inside. Put the salmon tray on top of the preheated sheet and bake for 30 mins or until crisp and golden. Leave to rest for 10-15 mins; serve with watercress and lemon wedges, if you like.

Each serving contains

Energy Fat Saturates

Sugars Salt 2311kJ 552kcal 27g 8g 3g 1.4g 28% 39% 40% 3% 23%

of the reference intake. See page 97. Carbohydrate 44g Protein 32g Fibre 3g

C R A N B E R R Y P O R K W I T H S E S A M E P O TAT O E S

Serves 2 Takes 50 mins Cost per serve £2.72

If you don’t need this recipe to be gluten-free, use soy sauce instead of tamari.

400g baby potatoes 2 tbsp vegetable oil 2 tsp clear honey 1 tbsp sesame seeds 270g pack pork loin steaks 30g cranberry sauce 1 tbsp tamari 1 red chilli, finely chopped 250g pack pak choi, cut into quarters 15g fresh ginger, peeled and cut into thin strips 3 spring onions, sliced 1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray with ½ tbsp oil, season and roast for 30 mins until tender. Mix together 1 tsp honey, the sesame seeds and ½ tbsp oil in a small bowl. Gently crush the potatoes with a fork, then drizzle over the honey-sesame mix and return to the oven for 10 mins. 2 Meanwhile, heat ½ tbsp oil in a frying pan and cook the steaks for 2 mins each side or until browned. Holding the steaks upright with tongs, cook the fat end for another 2 mins to crisp up. 3 Put the cranberry sauce, tamari, half the chilli and the remaining honey in a small pan, bring to a gentle simmer and cook for 2 mins until reduced to a sticky glaze. Put the steaks on a foil-lined baking tray and pour over the cranberry mixture. Cook alongside the potatoes for the last 10 mins of their cooking time, until the potatoes are crisp and golden and the marinade is sticky. 4 Meanwhile, heat the remaining oil in the frying pan over a mediumhigh heat and fry the pak choi for 2 mins each side. Add the ginger, spring onions and remaining chilli and cook for 1-2 mins until tender and lightly charred. Serve alongside the crushed potatoes and steaks, with the cooking juices drizzled over the top.

Each serving contains

Energy Fat Saturates

Sugars Salt 2940kJ 705kcal 42g 10g 15g 1.9g 35% 59% 50% 16% 32%

of the reference intake. See page 97. Carbohydrate 43g Protein 35g Fibre 7g

Specialdinnerfortwo