TRIMMINGS & RECIPES
JAMES & AIDEN Our top Sampling Chefs present some seasonal alternatives.
ROAST BRUSSELS SPROUTS WITH PINE NUTS AND BALSAMIC VINEGAR Cut the sprouts in half and thinly slice a red onion. Add to an ovenproof dish with oil, a drizzle of honey and salt and pepper. Roast for 20 minutes at 200°C, stirring often. To serve, sprinkle some toasted pine nuts and drizzle with Specially Selected balsamic vinegar.
CHEESY BRUSSELS SPROUTS AND SPECIALLY SELECTED CHORIZO BAKE
Peel both the sprouts and chorizo. Chop the sprouts in half and the chorizo into chunks. Add to an ovenproof dish with a drizzle of oil and roast for 10 minutes. Add 50ml of cream, chopped rosemary and thyme and layer some Specially Selected Cheddar slices (or any hard cheese you have) on top. Then pop back in the oven for another 10 minutes until nice and golden.
HOMEMADE APPLE TURNOVERS
Peel, core and cut 4 Bramley cooking apples into chunks. Sweat with 5 tbsp of caster sugar and a splash of water. Cook until soft but not a purée and leave to cool. Bring a pack of ready rolled puff pastry to room temperature for 30 minutes and roll it out flat on the baking paper. With the tip of a sharp knife, slice in half horizontally and cut each half into 3 equal pieces to create 6 rectangles of pastry. Spoon the cooled apple mixture into the centre of each piece of pastry and brush the edges with a beaten egg. Fold over from one corner and crimp the edges sealed with a fork. Poke 2 small slits in each pastry triangle with the tip of your knife. Place on a tray and chill in the fridge for 30 minutes. Then, remove and brush with the remaining beaten egg and sprinkle some granulated sugar on top. Bake at 180°C for 15 minutes, until risen and golden on top. Leave to cool slightly before eating.
ROAST ROOT VEG WITH APPLE AND ROSEMARY
Pre-heat the oven to 190°C. In a large roasting tray add carrots, parsnips, celeriac or squash cut in to equal size chunks, and roast for 30 minutes. Add 3 tbsp of rapeseed oil, some salt and pepper and 3 crisp eating apples, cut into thick wedges. Then, roughly tear a couple of sprigs of rosemary and add to the veg. Roast for another 15-20 minutes, until the apples are golden.
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