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Two delicious recipes by Tom, using Crown Prince squash....

Roasted Crown Prince Fikanarty Soup

Ingredients:

1 small Crown Prince squash, roughly 700g, peeled and diced into rough 2cm cubes

1 white onion, chopped

450g-500g tomatoes, quartered (use a mixture for a different flavour)

2 carrots peeled and diced

2-3 garlic cloves

2 tbsp Rapeseed oil

2 red chillies finely chopped

2cm piece of ginger peeled and grated

1 ½ litre vegetable stock

Crème Fraiche or Single cream

Salt and pepper

Method:

  1. Preheat the oven 220⁰C/200⁰C fan.

  2. Cut the squash in half then cut into a further 3 pieces, cut off the skin and green under layer until you’re left with just orange flesh. Take a spoon, scoop out the seeds and chop into 2cm cubes.

  3. Chop up the tomatoes. Peel and chop the onion and carrots.

  4. Add the squash, carrots, tomatoes, onion and garlic to a roasting tray, add the oil and toss the vegetables until coated. Season with salt and pepper. Cook for 35-40 mins or until soft

  5. Once cooked add the veg to a blender/food processor and whizz until smooth.

  6. Make a paste with the chilli and ginger and add it to the soup with a little vegetable stock.

  7. Stir the soup over a gentle heat and continue to add the stock until you get your desired consistency.

  8. Serve piping hot with a dollop of crème fraiche and a warm crusty roll for dunking.

Tom’s Top Tip: Soups are a fantastic means of using up food which would otherwise be wasted. Experiment! Try using some parsnips that are looking a little sad or a red pepper past its best for some added sweetness. You could also try pepping it up with some smoked paprika for added bite.

Mediterranean All-In-One Vegetable Tray Bake

Ingredients:                                 Seasoning:

2 courgettes                                  1 tsp oregano

2 peppers (1 red, 1 yellow)           1 tsp thyme

1 red onion                                    2 tsp rosemary

½ Crown Prince approx. 500g      Pinch of salt & pepper

2-3 tomatoes                                 1 tsp cumin

1 leek                                             1 ½ tsp smoked paprika

250g Cup mushrooms, halved       ½ tsp cayenne pepper

½ aubergine

3-4 garlic cloves

Olive oil

Method:

  1. Preheat the oven to 200⁰C. Put a generous helping of olive oil into a roasting dish and leave in the oven to heat up.

  2. Slice the courgettes about 1cm thick, quarter the tomatoes, cut the onion into 8 chunks, chop the leeks into 2cm chunks, halve the mushrooms, cut the aubergine into chunks and peel and chop the Crown Prince into roughly 2cm cubes.

  3. Halve the Crown Prince then cut again into 3 smaller chunks. Remove the skin and green under layer with a sharp knife, so you are left with just orange flesh. Then using a spoon, scoop out the seeds from the centre of each section. Chop the remaining squash into 2cm cubes.

  4. In a pestle and mortar add all of the seasoning ingredients and pulverize into a coarse powder.

  5. Remove the roasting tray from the oven and add the prepared vegetables to it. Make sure to turn the vegetables so they are covered. Then add the garlic (crushed with the back of a knife) and evenly sprinkle the seasoning over the top.

  6. Return to the oven for 45 mins – 1 hour or until soft golden and cooked through, turning at regular intervals.

Toms Top Tip: This tray bake can double as a side and an entire meal. Add some chicken thighs and sliced chorizo to the bake for a Spanish style tray bake. Or try this as an alternative to your roast dinner trimmings. And for the vegetarians amongst us why not try chopping up some lovely Quorn sausages to add to the mix.