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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

A bowl serving aubergine, lentil & walnut ragu
Aubergine, lentil & walnut ragu
A star rating of 3.8 out of 5.27 ratings

Serve this rich and hearty veggie ragu with pasta or on mounds of buttery swede purée. It's full of flavour, with aubergine, lentil, tomatoes and walnuts

A plate serving pheasant braised with leeks, cider & apples
Pheasant braised with leeks, cider & apples
A star rating of 5 out of 5.4 ratings

Need an impressive autumnal dish to serve at a dinner party? Try this pheasant with pickled apples, leeks and hazelnuts. Serve with our celeriac colcannon

Nutrition: Per serving

  • kcal105
  • fat9g
  • saturates6g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein2g
  • salt1.5g
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Method

  • step 1

    Put the swede in a pan and cover with boiling water. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins until tender. Once softened, drain the swede, then blitz it with the butter and natural yogurt in a food processor and check for seasoning. Divide the purée between plates and top with the warm ragu. Sprinkle over chopped parsley and serve.

Recipe from Good Food magazine, October 2017

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.9 ratings

chris.blackmored6wqxIir

So, we cook the swede, and then we sprinkle it over the parsley?

Please, use English correctly. Sprinkle the parsley over the swede.

kikirigouleau

I am a fan of aubergines and stuck to the recipe and served it with creamy polenta. For me it is perfect as it is . The smokiness of the aubergines come through and it does not need anything else. Just make sure it is well seasoned. I did not bother to toast the walnuts but I am sure this is…

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