大象传媒

For the sour cherry relish:

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1 tbsp olive oil
2 tsp ground cumin
x tsp caraway seeds
2 small red onions, peeled & very finely chopped

3 garlic cloves, peeled & crushed
200g semi-dried, stoned cherries
175g thick-cut marmalade
100ml dry white wine
200ml water
75ml cider vinegar
1 tbsp chopped fresh root ginger
salt & freshly ground black pepper
4 tbsp extra virgin olive oil

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For the turkey escalopes:

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A听dash of milk
2 medium eggs, lightly beaten
4 x 125g turkey breast escalopes
2 tbsp plain flour
200g dried breadcrumbs
2 tbsp olive oil
25g unsalted butter
Salt & freshly ground black pepper

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For the roasted pumpkin:

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500g pumpkin

4 tbsp olive oil

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 tbsp black sesame seeds (if unavailable use white ones)

1 tsp nigella seeds

10g sliced almonds

10g basil leaves

Coarse sea salt & black pepper

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For the sauce:

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1 medium aubergine

150g Greek yoghurt, at room temperature

2 tbsp olive oil

1陆 tsp pomegranate molasses

3 tbsp lemon juice

1 tbsp coarsely chopped flat-leaf parsley

1 garlic clove, crushed

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First, make the relish. Heat the olive oil in a large pan, add the spices & cook for a few seconds to release their aromas. Do not allow to burn. Add all the remaining ingredients except the extra virgin olive oil. Stir well, bring to the boil & gently simmer until thick & pulpy. This will probably take about 25-30 minutes or so.

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Stir in the extra virgin olive oil, then season again with salt & pepper, then leave to cool. Place in a small bowl or large jar, seal well with clingfilm or a lid & keep in the fridge (for a week or so).

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To start the escalopes, mix the milk & the eggs together in a bowl. Season the turkey escalopes well, then dust in the flour. Dip one escalope at a time in the beaten egg & milk mixture, then coat in the breadcrumbs. Repeat with the remaining escalopes then chill well.

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Pre heat the oven to 220掳C. Trim the top & bottom off the pumpkin & cut it in half. Remove the seeds using a small knife or a spoon. Cut each half into wedges 2-3cm thick. Arrange the wedges in a roasting tray, standing them up with the skin underneath if possible. Brush with half the olive oil & season generously with salt & pepper. Place in the oven for 25-30 minutes, by which time the wedges should be tender & slightly browned. Leave to cool.

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Reduce the oven temperature to 180掳C. Scatter the seeds & almonds on a roasting tray & toast for 8-10 minutes, until lightly browned. Leave to cool.

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For the sauce, place the aubergine directly on a moderate flame on a gas hob (you might want to cover the hob top with foil before you begin). Burn the aubergine for 12-15 minutes, until the skin dries & cracks & smoky aromas are released. Turn it around occasionally, using metal tongs. Remove from the heat & leave to cool slightly. (Alternatively, you can place the aubergine under a very hot grill for about an hour, turning it around occasionally; continue until well shrivelled on the outside, even if it bursts.)

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Make a long cut through the aubergine. Using a spoon, scoop out the soft flesh while avoiding most of the burnt skin. Drain in a colander for 10 minutes, then transfer to a board & chop roughly.

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In a mixing bowl stir together the aubergine flesh, yoghurt, oil, pomegranate molasses, lemon juice, parsley & garlic. Taste & season with salt & pepper. It should be sweetly sharp & highly flavoursome.

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Arrange the pumpkin wedges on a serving platter, pilling them up on top of each other. Drizzle with the remaining olive oil, sprinkle the nuts & seeds over & garnish with the basil. Serve the sauce on the side.

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To cook the turkey escalopes, heat the oil & butter in a frying pan on a medium heat until just foaming. Add the escalopes & cook for about 5 minutes on each side, or until cooked through. They should be nicely browned & golden. Do not overcook.

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For the base:

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175g digestive biscuits

80g butter

50g caster sugar

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For the filling:

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3 large free-range eggs, separated

2 limes, finely grated zest

125ml lime juice

210ml condensed milk

80g/3oz caster sugar

陆 tsp vanilla extract

Pinch salt

陆 tsp cream of tartar

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Preheat the oven to 180掳C.For the pastry base, finely crush the biscuits by placing into a plastic bag & bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.

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Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine.

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Evenly spread the biscuit mixture in a 23cm pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.

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For the filling, whisk the egg yolks in a bowl until pale & fluffy. In a separate bowl, whisk together the lime zest, lime juice & condensed milk until smooth & creamy, then mix into the egg yolk mixture.

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Pour the mixture into the pie case. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl.

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Gradually fold in the sugar, vanilla extract, salt & cream of tartar, then whisk again until stiff peaks form.

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Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.

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Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven & allow to cool.

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Place into the fridge to chill completely before serving. 銆赌