CRACKER AND CHEESE TRAY RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
  3. Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
  4. Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
  5. Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
  6. Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
  7. Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
  8. Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
  9. Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
  10. Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
  11. For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
  12. Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
  13. Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.

Steps:

• Prepare a large sheet pan with parchment paper or avocado oil cooking spray.
• In a small bowl, combine all of your marinade ingredients and whisk until really well combined.
• Pour half of your marinade over the chicken in a glass bowl or ziplock bag (keep the other half of the untouched marinade for the potatoes).
• If time allows, marinate the chicken in the fridge overnight in a sealed container.
• Otherwise, allow the chicken to marinate for at least 20 minutes.
• Remove your marinated chicken from the fridge 20 minutes before roasting.
• Preheat your oven to 425 degrees f.
• Meanwhile, peel and cut the potatoes into 1-inch cubes.
• Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well.
• Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
• Add the marinated chicken between the potatoes as shown.
• Roast for 22-25 minutes, or until chicken is cooked through and potatoes are tender and crisp.
• Enjoy!