Perfect for Halloween feasting, this recipe from Yorkshire Pasta is a real all-rounder.
The pumpkin and sweet potato give the dish a rich, velvety finish and pair perfectly with the three cheeses to create a sumptuously satisfying seasonal dish.
For more recipe inspiration and to buy Yorkshire Pasta online visit www.yorkshirepasta.co.uk
Put last week’s left over pumpkin to good use with this Spicy Bacon and Pumpkin Pasta recipe form the team at West Yorkshire preserve producers Shaws.
Spicy and comforting, this quick and simple pasta dish uses their Habanero & Red Pepper Chutney and makes a deliciously quick and satisfying supper.
For more recipe inspiration and to find out where to buy their award winning range visit www.shaws1889.com
Get into the seasonal spirit with this stuffed and roasted pumpkin recipe from the team at Bedale based HECK sausages.
Using rice, feta, pomegranate seeds and pecan nuts, this showstopper dish is perfect for a Halloween get together this autumn.
For more recipe inspiration and to buy online visit www.heckfood.co.uk
# Preheat the oven to 200°C/Gas Mark 6. Place 12 muffin cases in a muffin tray.
# In a large bowl, cream the butter until soft.
# Add the sugar and syrup or honey and beat until light and fluffy.
# Stir in the egg and pumpkin until well mixed.
# Sift over the flour, salt, cinnamon and nutmeg.
# Lightly fold these ingredients into the mixture.
# Stir in the currants or raisins.
# Spoon the mixture into the muffin cases so each is two-thirds full.
# Bake in the centre of the oven for 12-15 mins, until a skewer inserted in the centre comes out clean.
# Peel, wash and cut the potatoes. Boil until soft. Drain well.
# Peel and de-seed the pumpkin half. Cut into pieces and boil until soft. Drain well.
# Mix the potato and pumpkin in a pan and reheat slightly until any excess moisture has been removed.
# Mash the potato mix, season with salt and pepper and add approximately 40g butter and 40ml double cream. Mix well to make a nice light mash.
# Grate 200g Wensleydale cheese and add to the mash. Leave some cheese to sprinkle over the mashed potato on the plate.
# Season the 4 steaks with salt and pepper.
# Add a tablespoon of oil to a very hot pan and then place the steaks in it, frying at full heat until they are golden brown, then turn the steaks over and repeat.
# Add 50g butter to the pan and cook the steaks for a further minute.
# Remove from the pan then place on a tray and finish in the oven at 180°C for 4-9 minutes depending on how you like your steak. Alternatively cook under a hot grill.
Sautéed carrots and squash with mustard grain tarragon sauce
# Peel and slice the carrots then cook in salted water until they are al dente. Check the seasoning and serve with some finely chopped parsley.
# Peel the squash and slice. Sauté in a pan with some chopped sage, butter and salt and pepper.
# Using the pan with the steak juices inside, add a glass of red wine and reduce down until there is hardly any juice left, approximately 2 tablespoons.
# Next add 1/4 pint of beef stock. If you do not have time to make your own this can be purchased from a supermarket as a fresh stock or failing that a stock cube will do!
# Reduce again, and by this time your steaks will have been removed from the oven and any excess juices from the tray should be added to the sauce as the steaks rest.
# Add a couple of tablespoons of double cream to enrich the sauce, 2 tablespoons of whole grain mustard for the main flavour and 2 tablespoons of chopped fresh tarragon leaves.
# Boil for 30 seconds or so until a thick, herby, creamy mustard sauce is obtained.
# Season if necessary.
# Put the steaks on 4 warmed plates.
# Place the mashed potato on the plate, sprinkling the excess Wensleydale cheese over the top and pour the sauce around.
# Place the squash and carrots on to the plate and serve.