Recipe

SQUASH & BEAN PIE WITH CHILLI & SPICE

Soundbite

Using our dairy free pastry recipe and our Yorkshire Rapeseed Oil with Chilli & Spice, this recipe couldn't be any simpler! A hearty dish, with mild chilli flavour, it makes the perfect veggie dish that you can put together in minutes. We like it best served warm.

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Serves

4 - 6

Ingredients

Dairy Free Pastry

2½tbsp Yorkshire Rapeseed Oil with Chilli & Spice

175g plain flour

Pinch of salt

1 egg

3½ tbsp cold water

For the pie filling

Yorkshire Rapeseed Oil with Chilli & Spice

600g butternut squash, prepared weight - peeled and cut into cubes

400g tin of butter beans, or any other bean that you'd prefer

2 medium, free-range eggs, lightly beaten

100g mature cheddar, grated

Few finely chopped sage leaves

Sprig of rosemary, leaves finely chopped

2 sprigs of thyme, stalks removed

Salt and freshly ground black pepper

Method

Pre heat your oven to 200C /180C fan / Gas Mark 6. Place the cubed butternut squash onto a baking tray and drizzle over a good glug of the Chilli & Spice oil, ensure all pieces have a good covering of oil. Season and place in the oven for around 30 minutes, whilst you make your pastry. The butternut squash is ready once it's softened and slightly browned around the edges. Remove and set aside once cooked.

To make the pastry, beat together the Chilli & Spice Oil, water and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface and make a circle large enough to line the bottom and sides of your 23 cm x 2.5 loose-bottomed flan tin.

Place the pastry into the tin and ensure a little pastry overhangs the top of the tin, as it will shrink whilst baking. Prick the base with a fork, line it with greaseproof paper and pop on top some baking beans or some rice. Place the flan tin on a baking sheet and then place in the oven for 15 minutes.

Remove from oven, get rid of the greaseproof paper and beans and leave to one side.

In a bowl add all the pie ingredients, including 2 tbsps of Chilli & Spice Oil and the cooked butternut squash and mix together. Fill the pastry case with the mix and bake in the oven for around 30 minutes until golden brown and softly set.

Serve with seasonal veggies.

Image (high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil

Recipe

PEPPERED PARSNIP & HONEY TARTE TATIN

Soundbite

This flavourful tarte makes a wonderful addition to a roast beef Sunday roast, or indeed a lunch with a side of seasonal salad. Our Yorkshire Rapeseed Oil with Cracked Black Pepper makes for a delicious combination with the sweet honey.

Availability

Yorkshire Rapeseed Oil products are available from independent retailers throughout Yorkshire and online atwww.yorkshirerapeseedoil.co.uk

Serves

2-4, depending on whether it's a side or a lunch dish

Ingredients

Yorkshire Rapeseed Oil with Cracked Black Pepper
400g parsnips, prepared weight - peeled, topped and cut into large chunks
3 tbsps runny honey, plus extra to dress
Freshly grated nutmeg
150g ready-rolled puff pastry
Fresh thyme leaves, to dress

Method

Pre heat your oven to 200C /180C fan / Gas Mark 6.

Put the parsnips in a pan of lightly salted water and bring to the boil. Simmer gently for 10 minutes until softened but they are not falling apart. Drain and leave to one side.

Heat 3 tbsps of the oil in a 20cm ovenproof frying pan, and when hot, add the same amount of honey. Turn down the hob heat to medium and fry the parsnips until lightly caramelised and golden brown. Grate a little nutmeg over the parsnips and remove the pan from the heat.

Take the puff pastry and cut out a circle about 3cm larger than the pan. Lay the pastry over the parsnips in the pan and gently tuck in the edges down the pan sides. Prick the surface of the pastry lightly with a fork and then place in the oven for around 25-30 minutes until slightly golden and crisp.

Remove from the oven and leave to stand for a few minutes. Then, with a palette knife, loosen the edges of the pastry from the pan sides. Pop a serving plate on top of the pan and turn out, parsnip side up. Serve drizzled with a little oil, a little more honey and a sprinkling of fresh thyme leaves. Serve hot or cold.

Marcelle's Top Tip

If the oil is spitting in the pan whilst frying your parsnips, add a sprinkling of sea salt and this trick will stop it immediately!

Image (high res images are available on request)

Photo credit: Jennie Palmer/Yorkshire Rapeseed Oil