insideKENT Magazine Issue 97 - April 2020 | Page 69

FOOD+DRINK
EASTER EATS
FROM FISH FRIDAY AND SPRING LAMB, TO CLASSIC BAKES AND CHOCOLATE WITH A TWIST,
WE HAVE THE RECIPES SURE TO IMPRESS THIS EASTER.
Easter Vegan Rainbow Pie
Recipe by jerseyroyals.co.uk
Serves: 8
Prep time: 1 hour
Cook time: 1 hour 15 minutes
Ingredients:
For the pie:
• 500g Jersey Royal potatoes, sliced to thickness
of £1 coin
• 500g butternut squash, peeled and chopped into
2cm cubes
• 4 tbsp olive oil
• Pinch chilli flakes
• 300ml vegan stock
• Finely grated zest of 1 lemon
• 250g filo pastry, defrosted if frozen
• 1 tbsp dry semolina or polenta
• 225g ready cooked beetroot (not in vinegar), sliced
to thickness of £1 coin
• 400g asparagus, sliced lengthways
• 300g roasted peppers from a jar, drained
• 20 basil leaves
• 20 mint leaves
• 1/2 tsp sumac (optional)
• Salt and pepper
For the salsa verde:
• 25g flat leaf parsley
• 15g chives, snipped
• 1 tbsp capers, roughly chopped
• 1 gherkin
• 1 clove garlic, finely chopped
• Juice 1 lemon
• 6 tbsp olive oil
• Salad leaves to serve the sides and base. You will need to overlap them
and leave overhang at the top to cover the pie.
Reserve 1 sheet of filo. Sprinkle the semolina or
polenta over the base then begin layering your
vegetables, pushing down each layer gently to make
it level and ease out any air gaps. Season with a little
salt and pepper as you go. Finish with the basil and
mint leaves. Fold the overhanging filo sheets on top
ensuring the pie is covered and brush with oil. You
can cover and chill the pie at this point overnight.
Method: 4. When ready to bake, gently ease the pie from the
tin and place on a lined baking tray. Brush the
remaining filo sheet with oil, gently scrunch and
place on top of the pie. Sprinkle with a little sumac
(if using) and bake for 30-40 minutes until golden.
You may need to cover the top if it gets too brown.
1. Preheat the oven to 220°C/fan oven 200°C/gas
mark 7. Line a baking tray, add the butternut squash
and 1 tbsp olive oil. Sprinkle with chilli flakes, some
salt and pepper and toss to mix. Roast for 30 minutes
until tender and beginning to char. Reduce the oven
to 200°C/180°C fan/gas mark 6 or switch off if not
baking the pie yet.
2. Bring the stock to the boil. Add the potatoes, cover
and simmer for 8-10 minutes until just cooked. Drain
any excess stock and then dry the potatoes on kitchen
paper. Scatter over the lemon zest.
3. Brush a deep 20cm loose bottomed cake tin with
a little of the oil. Keeping your filo pastry covered
whilst you work, brush the sheets with oil and use
to line the tin, carefully pushing it down to sit against
5. Whilst the pie cooks, combine the ingredients for
the salsa verde. Taste and add salt, pepper and extra
lemon juice as required. Serve the pie with a few
green leaves and the salsa verde.
Top Tip:
Vary the layering in this pie with different vegetables
according to what is seasonal. Try: 500g steamed
and chopped spinach, squeezed of excess liquid and
seasoned with a little nutmeg. Or 500g cooked and
roughly crushed peas.
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