RECIPES THAT USE HALF AND HALF 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:

• GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.