550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper
For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing
Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.
To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.
Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.
To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.
Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.
To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.
The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.
Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.
Other festive recipes in the Christmas 2017 issue of LandScape magazine:
- Bacon-topped turkey with hidden orange stuffing
- Red Leicester roast potatoes
- Root vegetable bakes
- Nutty cabbage
- Heritage carrots with honey and whisky glaze
4 large double plaice fillets
100g chestnut mushrooms
15g butter, plus extra for greasing
finely grated zest and juice of ½ lemon
25g fresh breadcrumbs
2 tsp mushroom ketchup
3tbsp chopped fresh parsley
salt and freshly ground black pepper
Skin the fillets and cut in half lengthwise. Peel and finely chop the shallot, finely chop the mushrooms. Melt the butter in a small frying pan and sauté the shallot until softened. Add the mushrooms and continue to sauté until just tender. Remove from the heat and stir in the lemon zest, juice, breadcrumbs, mushroom ketchup and parsley. season well.
Place the fillets skinned side up on a board and divide the filling equally between the fillets. Roll up and place in a greased shallow ovenproof dish. Cover loosely with buttered foil and bake in a preheat oven 200C/gas mark 6 for 20–25 mins.
Other flatfish recipes in our Mar/Apr 2015 issue:
• Pan-fried slip sole with bacon and cider vinaigrette
• Plaice goujons with tartar sauce
• Lemon sole with red pepper and herb butter
• Plaice with creamed spinach