CRACKER TRAY IDEAS 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:

• 1. Preheat the oven to full whack.
  2. Score the pork leg with a sharp knife in a zig-zag pattern.
  3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
  4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
  5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
  6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
  7. When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
  8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
  9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
  10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
  11. Serve the roast pork with the sauce.