Duck ragu with pappardelle & swede
Substituting half your pasta for swede ribbons and the breast of the duck rather than the leg makes this a leaner, but equally delicious, ragu
Butternut bakewell bars
- Preparation and cooking time
- Prep:
- Cook:
- Plus 2 hrs chilling
- More effort
- Serves 20
Skip to ingredients
For the sponge filling
- 1 small butternut squash
- 200g pecans
- 100g softened butter
- 150g light brown sugar
- 2 large eggs
- 1 tsp cinnamon
- 150g light spelt flour
- ½ tsp baking powder
- 1 orangezested
For the pastry
- 250g light spelt flour
- 150g cold buttercut into cubes
- 1 egg yolk
- Seville orange marmaladefor spreading
For the topping
- 50g icing sugar
- good pinch cinnamon
- a few pecanstoasted and roughly chopped
Nutrition: Per serving
- kcal299
- fat19g
- saturates7g
- carbs27g
- sugars13g
- fibre2g
- protein5g
- salt0.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Halve the butternut lengthways, scrape out and discard the pith and seeds, then put in a roasting tin, cut-side down. Roast in the oven for 1 hr 10 mins until completely soft. When it has 20 mins left, cook the pecans on a baking tray in the oven, then leave to cool. Scrape the flesh out of the butternut and purée in a food processor. Set both aside to cool. The purée and pecans can be prepared up to three days ahead.
step 2
For the pastry, blitz together the flour, butter and a pinch of salt in a food processor until it resembles coarse breadcrumbs. Add the egg and pulse until the pastry comes together. Wrap in cling film and chill for 2 hrs.
step 3
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm loose-bottomed baking tin. Roll out the pastry, then lift into the tin. Don’t worry if it falls apart a little, patch it up with your fingers and press down into the corners. Chill for 20 mins, then prick the base all over with a fork and bake for 10-12 mins until lightly coloured. Reduce the oven to 180C/160C fan/gas 4.
step 4
Grind the pecans in a food processor, then tip into a large bowl with all the sponge filling ingredients and a pinch of salt. Beat with an electric whisk until well combined. Warm the marmalade, then spread over the pastry. Smooth the cake batter on top and bake for 20-25 mins. Leave to cool.
step 5
Mix the icing sugar with the cinnamon and enough water to make a thick drizzling consistency. Drizzle over the cake and scatter over the pecans. Once the icing is set, cut into 20 bars.
