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  • Bonfire Night Feast

    Before braving the cold to watch a spectacular firework display, indulge in this warming bonfire night feast - there's enough to keep you going the entire night long (and you can always take dessert to-go!)

    Starter: Winter Parsnip Soup

    Winter Parsnip Soup 

    I N G R E D I E N T S

    4 tbsp extra-virgin olive oil
    1 large carrot, diced
    1 large leek, diced
    2 sticks of celery, diced
    3 sprigs of thyme, leaves only
    2 fresh bay leaves
    3 large parsnips, peeled and chopped
    500ml unsweetened plant-based milk
    1 ½ tsp fine salt
    ½ tsp fine salt
    ½ tsp black pepper
    60ml soya cream

    To garnish:
    15g pumpkin seeds
    15g sunflower seeds

    M E T H O D

    Heat the oil in a casserole dish or large saucepan over a medium-high heat. Fry the carrot, leek and celery for 10 minutes, stirring occasionally.

    Add the thyme and bay leaves and cook for 5 more minutes.

    Add the parsnips, plant-based milk and 1 litre/4 cups water. Bring to a boil, then reduce the heat down to a simmer, cover and cook for 45 minutes.

    Stir in the salt, pepper and soya cream (if using).

    Remove the bay leaves.

    Transfer everything to a blender and blitz to a smooth, creamy soup. This could be done with a stick blender in the saucepan but will take a long time to achieve a smooth consistency.

    Heat a small frying pan over a medium-high heat. Toast the seeds for 5-6 minutes, shaking occasionally, until golden brown and aromatic.

    Add a little water to the soup if it's too thick. Serve into bowls topped with an extra splash of soya cream, a good grind of black pepper and some toasted pumpkins and sunflower seeds.

    Recipe and image from Discover Delicious.

    Main Course: Spinach & Feta Filo Pie

    Spinach & Feta Filo Pie 

    I N G R E D I E N T S

    7 ounces fresh spinach
    5 sundried tomatoes (optional)
    1 bunch scallions (optional)
    5 ounces feta cheese
    1 bunch fresh parsley, chopped
    2 tbsp dill (optional)
    2 eggs, lightly whisked
    5 sheets filo pastry
    olive oil for brushing

    M E T H O D

    Pre-heat oven to 355F/180C

    Pour a kettle of boiling water over the spinach in a colander to wilt it, squeeze out as much water as possible with the back of a spoon. Chop the spinach and put into a bowl

    Add the sundried tomatoes, scallions, crumbled feta, parsley, dill and eggs to the spinach and combine well

    Prepare the pastry. Lightly brush or spray an 8” loose-bottomed baking pan with olive oil, then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.

    Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.

    Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad and tzatziki if you like.

    Recipe and image from Scrummy Lane.

    Dessert: Cinnamon Crunch Knots

    Cinnamon Crunch Knots

    I N G R E D I E N T S

    1 cup warm water
    1 packet instant yeast
    2 teaspoons honey
    2 - 2 ½  cups white whole wheat or all-purpose flour, plus more as needed
    1/4 tsp salt
    1 tbsp olive oil
    6 tbsp salted butter, at room temperature
    1/4 cup granulated sugar
    2 tsp cinnamon
    1/4 cup brown sugar

    For the glaze (optional):
    1 cup powdered sugar
    2 tbsp cream cheese at room temperature
    1 tsp pure vanilla extra

    M E T H O D

    In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, honey, flour, salt, and olive oil. Knead until the dough comes together, about 1-2 minutes. Cover and let sit in a warm place for 30 minutes to 1 hour. 

    Preheat the oven to 375F. Line a baking sheet with parchment paper.  

    In a bowl, combine the granulated sugar and 1 teaspoon cinnamon. 

    On a floured surface, roll the dough out into a rectangle about 1/4 inch thick, adding flour to the dough if it is sticky. Spread the dough with 4 tablespoons butter and sprinkle with cinnamon sugar. Fold the dough in half and cut into 12 strips. Twist each strip and then tie into a loose knot, it doesn't need to be perfect. Place on the prepared baking sheet.  

    Melt the remaining 2 tablespoons butter. Stir the melted butter together with the remaining 1 teaspoon cinnamon and the brown sugar. Spoon clumps of the brown sugar mix over the knots. This is going to be your "crunch" layer. Transfer to the oven and bake for 15-18 minutes or until golden.

    Meanwhile, make the glaze. In a medium bowl, beat together the powdered sugar, cream cheese, vanilla, and 2 tablespoons water until smooth and combined. If needed, thin the glaze by adding water, 1 tablespoon at a time, until desired consistency is reached. 

    Recipe and imagery from Half Baked Harvest.