Squash & chickpea pasta with pumpkin-seed pesto
Roast squash and crisp chickpeas folded through wholewheat penne and kale with a rough, lemony pumpkin-seed pesto.
Smoked haddock, pumpkin & spinach gratin with oat crumb
Milk-poached smoked haddock, roast pumpkin and wilted spinach in a light leek sauce under a crunchy oat, pumpkin seed and cheddar top.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Heat the oven to 200°C fan. Toss the pumpkin with the oil and plenty of black pepper on a tray; roast 25 minutes until tender and catching at the edges.
- Step 2
Meanwhile put the haddock, milk and bay leaves in a wide pan. Bring to a bare simmer and cook 5 minutes. Lift out the fish and flake into big pieces; strain and keep the milk.
- Step 3
Melt the butter in the same pan and soften the leek 5 minutes. Stir in the flour for 1 minute, then whisk in the warm milk gradually; simmer 3 minutes until thick.
- Step 4
Stir in the mustard, then the spinach a handful at a time until just wilted. Gently fold in the pumpkin and haddock; tip into a 2-litre baking dish.
- Step 5
Mix the oats, pumpkin seeds and cheddar; scatter over the top. Bake 15 minutes until golden and bubbling at the edges. Rest 5 minutes before serving.
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Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 36g |
| Carbohydrates | 32g |
| – of which sugars | 10g |
| Fibre | 8g |
| Fat | 18g |
| – of which saturates | 7g |
| – of which omega-3 | 0.3g |
| Calcium | 300mg |
| Iron | 3mg |
| Salt | 1.8g |
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