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Butternut and Red Onion Tart
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  1. 2tbsp olive oil
  2. 1.5kg (3lb 5 oz) butternut squash, peeled, deseeded and cut into chunks
  3. 6 tomatoes, halved
  4. 120g (40z) butter
  5. 4 red onions, peeled and cut into wedges
  6. 5 garlic cloves, peeled and finely chopped
  7. 1 red chilli, deseeded and chopped
  8. 1 tsp ground coriander
  9. 1 tsp ground cumin
  10. 1 packet of ready-rolled puff pastry
  11. 1 egg whisked with 1 tbsp. cold water
  1. Preheat the oven to 220°C/425°F/gas 7. Place 1 tbsp. olive oil in a large baking tray and add the butternut squash. Toss to coat in the oil and then make sure the squash is in a single layer so that it cooks evenly. Cook in the oven for about 10-15 minutes - you're just looking to soften it a little.
  2. Two minutes before the squash is ready, add the tomatoes, cut side down.
  3. Meanwhile melt the butter and the remaining oil in a pan. Add the onion, garlic and chilli. Cook for about 4-5 minutes. Stir in the coriander and cumin and fry for a minute longer.
  4. Tip the onion, garlic and chilli into the baking tray with the squash, making sure it is evenly distributed. Leave to cool.
  5. Roll out the pastry making one sheet large enough to cover the whole tray. Lay the sheet over your vegetables and trim off the excess. Place in the fridge and chill for about 30 minutes.
  6. Brush the pastry with the egg and bake in the oven for about 20 minutes. Ovens may vary so keep an eye on the pastry throughout; you are looking for a golden brown pastry and the juices bubbling around the edges. Remove from the oven and place a tray or board over the baking tray. Carefully flip the baking tray over and serve immediately.
Chaffins Foodservice
Pea and Ham Soup
Serves 4
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Cook Time
15 min
Cook Time
15 min
  1. 2 ltrs Country Range Vegetable Bouillon (made up)
  2. 800g fresh or frozen peas
  3. 50g cooked ham, cut into matchsticks
  4. 1 medium-sized onion, peeled and chopped
  5. 1 tsp Country Range Garlic Puree
  6. 75g Country Range Butter
  7. splash of olive oil
  1. Place a splash of olive oil into a hot pan. Add the butter and melt.
  2. Add the onion, leek and garlic puree and cook for 2-3 minutes until soft.
  3. Add the peas and stock and bring to the boil. Remove from the heat and blend until smooth.
  4. To serve, place the cooked ham into a bowl and pour over the hot peas soup. Decorate with pea shoots and serve.
Chaffins Foodservice