Nigel Barden shares his favourite recipes
Author: Hazel ScottPublished 2 hours ago
Last updated 2 hours ago
Chef Nigel Barden joins Simon Mayo’s Drivetime Show to create delicious recipes for Kitchen Greatest Hits.
Every week, Nigel offers a new recipe for you to try! Click here to see all the recipes so far.
Stuffed Squash with Vegan Gravy
This week Nigel Barden is making Stuffed Squash with Vegan Gravy from Christmas at River Cottage written by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
Nigel chose this dish as it is suitable for everyone, and the mix of spices including coriander, fennel seeds, rosemary, smoked paprika and chilli flakes, along with the Brussel sprout slaw, puts a festive spin on the dish.
Serves: 6-8
Ingredients
1 medium sweet-fleshed squash, about 2kg (Crown Prince works particularly well)
About 4 tbsp olive or rapeseed oil
8 garlic cloves, peeled and bashed
2 medium onions, quartered
About 350g parsnips, peeled and cut into pointy chunks
1 orange
2 eating apples, cored and cut into chunky eighths
150g cooked chestnuts, roughly chopped
3 chicory bulbs, quartered lengthways
A squeeze of lemon juice
Sea salt and black pepper
For the spice mix
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp sweet smoked paprika
A good pinch of dried chilli flakes
1 tbsp chopped rosemary leaves
Zest of the orange
For the Vegan Gravy
2 tbsp rapeseed oil
About 100g large chestnut or open cap mushrooms, roughly chopped
200ml red wine
1 medium onion, roughly chopped
1 medium carrot, halved lengthways and thickly sliced
1 celery stick, roughly chopped
About 1 tsp plain flour
About 500ml hot light vegetable stock (or water)
2 bay leaves
1 large sprig of thyme
1 tbsp strong coffee (espresso or similar)
1 tbsp tamari or soy sauce
Sea salt & black pepper
For the Brussels sprout slaw (optional)
150g Brussels sprouts, trimmed of any tired outer leaves
½ lemon
½ clementine
To finish and serve
50g pumpkin seeds, toasted
Vegan gravy (see method below)
Method
Preheat the oven to 190°C/Fan 170°C/Gas 5. Slice the top quarter or third off the squash and set it aside. Scoop out the seeds from the ‘bowl’ that’s left and scoop out or trim some of the flesh around the inside of the opening to …….