Indulge in the perfect autumn dish with our air fryer pumpkin gnocchi, served with a rich, creamy sauce. Roasted pumpkin, caramelised onions, and soft gnocchi come together, topped with crispy sage, toasted walnuts, and a sprinkle of parmesan. This comforting homemade meal is easy to prepare and bursting with seasonal flavours, offering a flavour-packed experience. This air fryer pumpkin gnocchi recipe will transform pillowy gnocchi into a golden, slightly crisp delight, enhanced by a luscious pumpkin-infused sauce!
Whether you’re a fan of a classic potato gnocchi or a lover of seasonal pumpkin puree, this dish brings together the earthy richness and the aromatic crunch of fried sage, and the creamy decadence of parmesan cheese. Ready in no time, this dish is a celebration of simplicity and flavour, perfect for weeknights or impressing dinner guests.
Here’s how to make the pumpkin gnocchi and crispy sage recipe…
Step 1
Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.
Step 2
Cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.
Step 3
In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
Step 4
Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
Step 5
Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
Step 6
Tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.
Step 7
Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.
Alternative sauces you can use for your gnocchi
Here are three delicious sauces to try instead of pumpkin for your gnocchi recipe:
Pesto Sauce
Brighten your gnocchi with a vibrant basil pesto. Blend fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil and a pinch of Maldon Sea Salt until you get a smooth sauce. Toss in your cooked gnocchi for a fresh, herbaceous twist. This sauce is perfect for those looking for a light yet flavourful option!
Creamy Parmesan Alfredo Sauce
For a rich and indulgent option, whisk together cream, butter, and freshly grated parmesan cheese over medium heat until smooth and velvety. The creamy Alfredo sauce coats the gnocchi beautifully, creating a luxurious dish for a cosy dinner. Add a touch of nutmeg for extra depth.
Tomato Butter Sauce
A simple yet irresistible choice, this sauce combined the tanginess of tomatoes with the richness of butter. Simmer crushed tomatoes with a generous amount of butter, garlic and a pinch of Maldon Sea Salt until thickened. Toss the gnocchi in the sauce and finish with fresh basil and parmesan for a comforting, hearty meal.
Each of these sauces offers a unique flavour profile, ensuring there’s something for evert palate. However, one of our favourites is a classic brown butter sauce. This is made by cooking unsalted butter in a pan until the milk solids turn slightly brown, giving a nutty, toasty flavour. The French name for brown butter is ‘beurre noisette’ which translates to ‘hazelnut butter’.
How to make brown butter sauce
If you’re looking to elevate your classic potato gnocchi recipe, brown butter sauce is a game-changer. Brown butter’s nutty caramelised richness perfectly compliments the light, pillowy texture of potato gnocchi, creating a luxurious yet simple dish. To make this alternative sauce, melt 150g unsalted butter in a pan over medium heart, stirring until it turns golden brown and develops a warm, toasty aroma. Add crispy sage leaves for an earthy kick and a pinch of Maldon Sea Salt and cracked black pepper to elevate the flavours. The brown butter sauce clings to each gnocchi, creating a dish that’s indulgent, aromatic, and incredibly satisfying. Top with freshly grated parmesan for a final touch of decadence.
How to make gnocchi without using potatoes
Here are three creative ways to make gnocchi without using potatoes:
Replace traditional potatoes with pumpkin puree or mashed sweet potato for a flavourful twist. These ingredients add a hint of natural sweetness and vibrant colour to the gnocchi. Mix the puree with flour, egg, Maldon Sea Salt and a pinch of nutmeg or cinnamon for an autumn-inspired version that pairs beautifully with brown butter or cream sauces.
Cauliflower Gnocchi
For a low-carb and gluten-free option, use cauliflower! Steam or boil cauliflower florets until tender, then blend them into a smooth puree. Combine the puree with almond flour, an egg and Maldon Sea Salt to form a dough. This version is healthy and still satisfying, with a slightly nutty taste.
Ricotta Gnocchi
Craving indulgence? Swap the potatoes for creamy ricotta cheese to create light and tender gnocchi bites. Ricotta gnocchi, also known as ‘gnocchi di ricotta’ originates from Italy, and is similar to ‘Gnudi’ which is gnocchi-like dumplings filled with ricotta cheese and semolina.
Simply mix ricotta with flour, parmesan cheese and a pinch of Maldon Sea Salt. The dough comes together quickly and requires less kneading, resulting in soft, melt-in-your-mouth gnocchi with a subtle cheesy flavour.
Looking for a hearty and satisfying meal to warm up those cold evenings? This comforting chorizo and butter bean stew is the perfect solution, brimming with bold flavours and velvety texture. Whether you’re embracing Veganuary or simply craving a wholesome plant-based dish, this easy butterbean stew recipe is sure to become a family favourite. Infused with the smoky warmth of smoked paprika, tender butter beans and a hint of Maldon Sea Salt flakes, this stew pairs beautifully with a slice of crusty bread for the ultimate cosy dinning experience.
Here’s how to make a chorizo and butterbean stew
This butter bean stew is a delicious and hearty dish that’s perfect for any time of year. Packed with vibrant flavours from rosemary, garlic, and chorizo, it’s both comforting and nourishing.
Step 1:
Start by taking a large shallow pan and placing on a medium heat.
Step 2:
Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt flakes. Cook these gently for 2-3 minutes until softened.
Step 3:
Add the sliced garlic, rosemary, smoked paprika and chorizo and fry for another 5 minutes until the garlic smells fragrant and the chorizo begins to crisp.
Step 4:
Add the tinned tomatoes, followed by the butterbeans. (We used Bold Beans butter beans, but you can use lima beans or white beans if preferred). Stir well and allow the mix to bubble and thicken for 5 minutes. You should have a rich tomato base to create the perfect balance of flavours.
Step 5:
Stir the spinach and allow it to wilt into the sauce. Zest the lemon into the pan and season with more Maldon Sea Salt flakes and cracked black pepper.
Step 6:
Serve the stew sprinkled with parsley, crumbled feta (or vegan alternative ), and some toasted sourdough for dunking and soaking up the last of the juices!
How long can you keep the chorizo and butter bean stew in the fridge?
Once your stew is cooked, you can store it in the fridge for up to three to four days. You need to make sure that the stew is packed in a secure, airtight container before refrigerating it within two hours of cooking.
Please note that stews made with fish or shellfish should only be refrigerated for no more than a day.
Can you freeze cooked chorizo and butter bean stew?
You can freeze the chorizo and butter bean stew for up to three months once cooked. We recommend not eating it after three months because although it would still be safe to eat, it might not taste as good!
Make sure to store the stew in a secure, airtight container. When you are ready to eat the stew, place the frozen stew in the refrigerator to thaw slightly for at least 24 hours but no more than 2 days before reheating. You can reheat the stew by placing it in a saucepan on the stovetop over low heat, stirring occasionally until heated through.
Alternatively, you can reheat it in the oven at a low temperature, ensuring you stir periodically to prevent burning and ensure even heating throughout.
If you want to reheat the stew in a microwave, you need to make sure that the stew is covered with a microwave-safe lid or plastic wrap. This will trap steam and keep the stew nice and moist. Microwave on high for 1-2 minutes, or until the stew is warmed through.
Easy, butter bean recipes
If you’re looking for more easy butter bean recipes to make during the week, why not try a few of our favourites from our friends at Maldon Salt.
This is Rukimini Iyer’s butterbean recipe from ‘The Green Cookbook’. She roasts carrots with coriander seeds under foil, while the rich, silky butter bean mash takes just 10 minutes to put together. This recipe is a substantial, flavour-packed dish which is incidentally vegan!
Scorched by Genevieve Taylor (6th-7th September 2023)
Genevieve Taylor loves fish and meat proteins, but she also adores pulses and tries to eat them several times a week! Cheap and cheerful, a bowlful of beans is an excellent way of making your mackerel go a little further. Fresh oregano is one of Gen’s favourite herbs, giving a slightly floral note to the pesto-style dressing.
Although white beans are not the same as butter beans, they are both types of white beans. White beans have a creamy, mild taste and can often be used interchangeably in recipes. This recipe, we used Bold Bean & Co’s Organic White Beans (haricot beans), which are perfect to use for this dish as their bean’s are slow-cooked which allows them to hold their shape when simmering in a stew, creating the perfect, buttery and smooth flavour.
When the cold winter months roll in, a hearty yet refreshing dish like a winter chickpea salad is just what you need. This versatile chickpea salad recipe is perfect as a main dish, a side, or even for meal prep. Combining the creaminess of the chickpeas with the vibrant pomegranate seeds, butternut squash, and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect addition to your Veganuary menu or a comforting plant-based option for any day of the week.
Finish the recipe with a simple tahini dressing to make the salad burst with flavour, or instead use vegan mayonnaise to drizzle on top. You can also try crumbling a few pieces of plant-based cheeses to add depth and texture to the dish. We like using Violife Non-Diary Feta Style Cheese which is great when tossed in a crispy salad.
Here’s how to make the Winter Chickpea Salad
This vibrant and healthy salad is packed with roasted butternut squash, baby carrots, crispy chickpeas, and massaged kale, all drizzled with a creamy tahini dressing. Full of nourishing ingredients, it combines sweet, savoury and earthy flavours, complimented by the crunch of pomegranate seeds and toasted mixed seeds. Easy to prepare and full of vitamins, fibre, and plant-based protein, this dish makes for a satisfying and wholesome meal. Perfect for anyone looking to enjoy a nutritious, flavour-packed meal.
Step 1:
Preheat the oven to 180°C.
Step 2:
Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, fennel seeds, Maldon Garlic Sea Salt, and black pepper. Roast in the preheated oven for 25 minutes until tender, golden, and slightly charred.
Step 3:
Drain the chickpeas and pat them dry with kitchen paper. We used Bold Bean Co Organic Chickpeas, but you can substitute with white beans, cannellini beans or butterbeans as they all have the same creamy texture and mild flavour. Spread them onto a second baking tray and drizzle with 1 tbsp olive oil, paprika, and ground cumin. Season well and roast in the oven for 15 minutes until crispy and golden.
Step 4:
While the vegetables and chickpeas are roasting, place the kale into a large mixing bowl. Add 1 tbsp olive oil and a big pinch of Maldon Sea Salt. Massage the kale with your hands to soften it, then set aside.
Step 5:
Prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, water, and seasoning until smooth and creamy.
Step 6:
Once the vegetables and chickpeas are roasted, assemble the salad. Toss most of the tahini dressing through the kale and transfer it to a platter. Top with the roasted butternut squash, baby carrots, and crispy chickpeas.
Step 7:
Drizzle over the remaining tahini dressing and garnish with pomegranate seeds and toasted mixed seeds before serving.
What to serve with your chickpea salad?
A winter chickpea salad is versatile and pairs beautifully with a variety of dishes. Here are some great options to serve alongside it:
Warm Bread
A delicious, crusty bread is perfect for scooping up the salad and soaking up it’s tangy dressing. Try making a cherry tomato and pesto focaccia which is easy to follow and packs a lot of flavour. Alternatively, pairing the salad with a warm, garlic bread add a wonderful savoury flavour to the dish, and adds a tasty crunch to your meal.
Soup
A classic butternut squash soup is hearty in flavour and compliments the fresh, tangy salad. It’s natural sweetness from the squash balances the savoury notes of the salad perfectly.
Protein
As a plant-based option, try adding a few falafel balls to make the dish more substantial and completely vegan.
For non-vegans, grilled chicken makes a hearty, protein-rich pairing. You can also try pairing the salad with baked salmon. The delicate, butter fish is a great compliment to the crunchy chickpeas, roasted squash and baby carrots.
How long will the chickpea salad last in the fridge?
You can keep the chickpea salad in the fridge for up to four day in a secure, airtight container.
Any leftover tahini dressing can be stored a glass mason jar and refrigerate for up to 14 days, however it is best to consume within 5-7 days so that you can taste the tangy flavour. After refrigeration, the dressing can become much thicker and separate, so make sure to store before using again.
Can you freeze a chickpea salad?
You can freeze a chickpea salad for up to three months, but we don’t recommend this as the texture of the salad will change and loose it’s tasty crunchiness.
Any leftover tahini dressing can be stored in an airtight container for up to 8 weeks. Make sure to leave some headspace in the container as liquids expand when freezing. When you want to use the tahini, thaw it in the fridge overnight and give it a good stir before using as it can separate.
Salted caramel snickerdoodles take the classic, beloved cookie to a whole new level with the perfect blend of sweet and salty indulgence! These treats are a heavenly combination of chewy, cinnamon-sugar-coated snickerdoodles infused with Carnation Caramel and topped with a delicate pinch of Maldon Sea Salt flakes.
Creamy richness of Carnation condensed milk adds a luxurious texture, while the caramel provides a sweet depth that harmonises beautifully with the hint of sea salt. Whether you’re a seasoned baker or a kitchen novice, this recipe is an easy yet impressive way to elevate your cookie game.
How to make salted caramel snickerdoodles
If you love snickerdoodles for their soft, buttery texture and warm cinnamon flavour, you’ll adore this decadent twist! The Carnation Caramel swirls through the cookie dough, creating pockets of gooey sweetness, while the Maldon Salt adds just the right amount of crunch and balance to the sugary richness. The use of Carnation condensed milk ensures the dough is easy to work with and bakes into perfectly soft, chewy cookies every time. The perfect treat for a cosy night in, or a holiday spread, these salted caramel snickerdoodles are sure to become your go-to recipe for flawless sweet-and-salty indulgence.
Preheat your oven to 180°C (160°C fan), Gas Mark 4.
In a small bowl, combine the ingredients for the cinnamon sugar and set aside.
In a large bowl, add the flour, corn starch, baking powder, bicarb, cream of tartar and Maldon Salt. Give everything a good mix to combine, then set aside.
Add the butter and sugars to another large bowl and using an electric hand whisk, beat on high for 2-3 minutes until light and fluffy. Add the condensed milk, egg yolk and vanilla and whisk on low until combined. Whilst continuing to whisk on low, slowly add the dry ingredients until a dough has formed.
Roll the dough into equal sized balls – they should be around 45g each. Roll each ball in the cinnamon sugar making sure to coat completely. Place the balls onto the baking tray and pop in the fridge for 20 minutes to chill before baking.
When ready to bake, space the balls evenly across the baking trays and bake for 12-15 minutes until golden round the edges and the top is set. Remove from the oven and allow to cool completely on the tray.
For the cream cheese frosting, add the room temperature cream cheese and butter to a large bowl and using an electric hand whisk, beat for 3 minutes until light and fluffy. Add the condensed milk, caramel, vanilla and Maldon Salt and beat again for another 4-5 minutes until the icing becomes smooth and creamy.
To frost the cookies, place a ½ tablespoon of the icing into the middle of the cookie and then use the back of the spoon to push the icing out and create an even covering across the cookie. Repeat with all the cookies until they have all been iced.
These are best eaten (and shared!) after baking but will keep in an airtight container in the fridge for up to three days.
Fire up the barbecue ready for indirect smoking with a temperature of about 140-150C.
Drizzle a little oil over the mushrooms and season with Maldon Chilli Sea Salt. Smoke for 40 minutes and then remove.
Open up the air vents of the barbecue to increase the temperature to around 180C.
Drizzle a little more oil over the squash and season generously with Maldon Garlic Sea Salt, roast indirectly until tender and lightly charred at the edges – 45 minutes or so.
Soften the onions in oil over a medium heat, on the BBQ or on the hob. Then add the garlic, sage and thyme and stir for a couple of minutes.
Chop the smoked mushrooms and add to the pan of onions along with the chopped chestnuts. Pour in the cream, allowing it to bubble and thicken. Leave to cool.
Mash the squash with the butter, smoked paprika and nutmeg. Leave to cool.
Unroll the pastry, roll out very slightly thinner, lift onto a baking tray.
Spread the squash over the pastry leaving 3cm border.
Spoon the mushroom mix in a line down the centre.
Brush a little beaten egg on the pastry border then roll up the pastry so it looks like a fat sausage roll. Snip a pattern in the top with scissors. Brush the egg all over and sprinkle generously with Maldon Garlic Sea Salt.
Bake indirect, between two fires, at about 200C for as long as it takes to cook the pastry to crisp and golden brown, perhaps 45-55 minutes.
Preheat oven to 180c degrees. Grease 2 x 24-hole mini muffin tins.
Make pastry by blitzing together flour, ground almonds, butter, Maldon Salt, orange zest and water. Blitz for 20 seconds until pastry forms a ball. Leave to chill in fridge while you make your crumble.
Make crumble by pulsing together flour, sugar, Maldon Salt, ground almonds and butter. Once the mixture looks like breadcrumbs.
Mix marzipan into crumble mixture.
Roll out pastry to a pound’s thickness and use a cookie cutter to cut out circles. Press into mini muffin tin.
Scoop a teaspoon of mince meat into each pastry case. Evenly top pies with crumble mixture.
Bake in the oven for 20 minutes, until golden brown.
Allow to cool for 10 minutes. Serve with icing sugar and clotted cream or brandy butter.
Transform your festive leftovers into a decadent treat!
Don’t let your Christmas chocolate go to waste! Elevate your leftovers with a recipe that’s as indulgent as it is simple: Festive Rocky Road, featuring the perfect balance of sweetness and Maldon Sea Salt’s signature flaky finish. This no-bake delight combines rich layers of dark, milk and Christmas chocolate for a holiday-inspired twist, creating a treat that’s ideal for sharing – or keeping all to yourself!
This Rocky Road is packed with festive charm. Crunchy pretzels bring a satisfying texture, while gooey marshmallows and sweet glace cherries add pops of softness and colour. A mix of nuts – think pistachios, almonds, hazelnuts or pecans – offer warm and depth, enhanced by zest of orange for a hint of citrusy brightness. Drizzle with white chocolate and finish with a pinch of Maldon Sea Salt flakes to create a show-stopping treat that’s perfectly balanced: sweet, salty, and oh-so-delicious!
Here is how to make the Festive Rocky Road
Line a 9×9-inch (or similar) square baking tin with parchment paper.
In a heatproof bowl, combine the dark chocolate, milk chocolate, butter, and golden syrup. Melt the mixture over a pot of simmering water, stirring occasionally until smooth. Remove from heat.
To the melted chocolate mixture, add crushed pretzels, marshmallows, leftover Christmas chocolate, glacé cherries, mixed nuts, and orange zest. Stir until all ingredients are well coated with the chocolate mixture.
Pour the mixture into the prepared tin, spreading it evenly with a spatula. Press it down lightly to ensure all ingredients are packed in well.
Drizzle the melted white chocolate over the rocky road mixture, using a spoon or fork for a decorative effect. Place a few extra pretzels on top and finish with a good sprinkle of Maldon Sea Salt.
Place the tin in the fridge for at least 2 hours, or until the rocky road is set.
Once firm, remove from the tin and cut into squares or bars. Serve immediately, or store in an airtight container in the fridge for up to a week.
These roast potatoes will be the star of the festive season! They might even steal the spotlight on the big day. Thanks to Maldon Garlic Sea Salt, these epic roast potatoes have a double layer of seasoning. Use the Maldon Garlic Sea Salt when parboiling the potatoes and then again after roasting to layer the flavour. Resulting in the crispiest roast potatoes with fluffy insides. If that’s not delicious enough, they’re served with a sticky garlicky glaze, made with honey and balsamic vinegar, plus a sprinkle of Maldon Garlic Sea Salt of course.
Here is how to make garlic roast potatoes
Preheat the oven to 200°C/180°C fan/gas mark 6 .
Peel and slice the potatoes in half.
Put the potatoes in a pan of cold salted water, season the water with a generous pinch of Maldon Garlic Sea Salt. Bring to the boil then simmer gently for around 6 – 8 minutes until they are about half cooked.
Drain and shake them hard in a colander so that you rough up the edges – this gives you super crunchy potatoes. Leave them to steam cool in the colander.
Add the oil to a deep roasting tray. You can also use duck or goose fat depending on what you prefer. The tray should be big enough so the potatoes are in a single layer. Pop the tray in the hot oven for 5 minutes or until the oil is smoking hot.
Remove the tray and carefully spoon the potatoes into the tray and baste with the hot oil, season well with Maldon Garlic Sea Salt.
Roast for 45 – 55 minutes, turning halfway through, until they are crunchy on the outside and fluffy inside.
Meanwhile, make the glaze. In a small pan heat the honey on a medium heat, when it starts to bubble, stir in the balsamic vinegar and a generous pinch of Maldon Garlic Sea Salt. Simmer for a few minutes until it starts to thicken.
Plate up the roast potatoes and pour over the glaze. Enjoy!
Celebrate the holidays in style with a Christmas Spiced Orange Roast Duck recipe that is sure to become the star of your Christmas dinner. This elegance dish features succulent duck roasted to golden brown perfection, infused with festive flavours and aromatic spices. The tender meat is beautifully complimented by a rich orange glaze, offering a citrusy brightness that balances the deep, savoury notes of the duck. With crispy skin seasoned with Maldon Sea Salt flakes and a warming blend of Christmas spices, this roast duck promises a memorable dining experience, perfect for special occasions!
The combination of orange and spices elevates the natural richness of the dusk, creating a dish that’s both indulgent and full of holiday spirit. You can make the glaze with freshly squeezed oranges (we used clementines), caramelized shallots, and a hit of cinnamon to enhance the duck’s succulent meat, while the crispy skin adds an irresistible crunch. Try adding a pinch of star anise to bring a sophisticated flavour to the dish! Whether you’re hosting a family gathering or a festive dinner party, this spiced roast duck recipe is a showstopping centrepiece that captures the warmth and comfort of Christmas in every bite.
How to Roast Duck Perfectly
Roasting duck perfectly involves ensuring the skin is crispy while keeping the meat tender and succulent. Start by patting the skin dry and rubbing Maldon Smoked Sea Salt into it. Place the duck breast side down initially to allow the fat to render out, ensuring a crispy skin as it roasts evenly. Always keep an eye on it and baste regularly to maintain moisture.
Making the Christmas Spiced Orange Roast Duck
Prepare the Ingredients:
Preheat your oven to 180°C. Pat dry the skin of the duck and rub 1 tsp of Maldon Smoked Sea Salt into it. Peel and halve the banana shallots and set aside. Halve the clementines and prepare your potatoes for roasting.
Roast the Duck:
Place the duck breast side down in a roasting tin with the shallots and roast for 1 hour. While the duck is roasting, boil the potatoes until tender and set aside to steam and fluff.
Turn and Season the Duck:
After 1 hour, drain off the fat (reserving for the potatoes). Carefully turn the duck breast side up, surround it with 3 halved clementines, a cinnamon stick, and bay leaves. Continue roasting for another hour, basting occasionally.
Crispy the Potatoes:
In a separate roasting tin, roast the potatoes in the reserved duck fat, seasoning with Maldon Smoked Sea Salt. Ensure they are crispy and golden brown.
Create the Glaze:
In the final stages of cooking the duck, reduce the juice of the remaining 3 clementines in a small pan. Add honey and Seville orange marmalade and simmer until it forms a sticky glaze. Brush this over the duck and roast for the final 10 minutes.
How to Make Christmas Spiced Orange Roast Duck
Preheat oven to 180C. Pat the skin of the duck dry and rub 1tsp of the Maldon Sea Salt into the skin. Place the bird breast side down in a roasting tin with the shallots and roast for 1 hour.
While this is roasting, peel and halve any large potatoes. Place them in a pan of water and boil them for 8 minutes, or until a knife can be inserted. Then tip the potatoes into a colander in the sink and allow them to steam. Shake the colander a little to fluff up the potatoes and then set aside.
After 1 hour, drain off all the fat reserving it to cook your potatoes in! Then carefully lift and turn the duck in the tray. Surround it with 3 clementines, halved, the cinnamon and bay and return to the oven for a further one hour (keep watching and basting).
Meanwhile, roast the potatoes in the duck fat adding a good pinch of Maldon Sea Salt.
Before the end of the cooking, add the juice of the 3 remaining clementines to a small pan and simmer until reduced by half, then add the honey and marmalade. Brush the duck with the sticky glaze and return to the oven for the final 10 minutes.
Serve the duck with the roast potatoes, braised red cabbage and sprouts.
Can You Freeze Cooked Duck?
Yes, you can freeze cooked duck. Once fully cooled, wrap the duck tightly in foil or plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Marmalade Glaze for Duck
A marmalade glaze adds a sweet and tangy dimension to roast duck. Reduce the clementine juice until it thickens slightly, then stir in honey and Seville orange marmalade. Brush over the duck in the final stages of roasting for a glossy and flavourful finish.
Create a showstopping festive centrepiece this Christmas with a mouth-watering mushroom, butternut squash, chestnut and caramelised onion wreath. Golden brown and packed with seasonal ingredients, this dish is the perfect vegetarian main for your holiday table. Made with a sheet of light, flaky puff pastry and filled with savoury roasted vegetables, this wreath is sure to impress both vegetarians and meat-lovers alike! The combination of earth mushrooms, sweet caramelised onions and nutty chestnuts brings together the flavours of winter, while the Maldon Sea Salt flakes adds the perfect finishing touch.
This recipe is great addition to your collection of vegetarian puffy pastry recipes and is ideal for those looking for an easy yet stunning main course for Christmas!
How to caramelise onions
Caramelising onions is a slow cooking process that draws out the natural sugars, resulting in sweet, golden brown onions perfect for adding depth to recipes. Start by heating olive oil and butter in a pan over low heat. Add finely sliced onions and a pinch of Maldon Sea Salt flakes and cook for at least 10 minutes until soft and translucent. Add soft brown sugar and continue cooking until onions are sticky and caramelised, usually another 5 minutes. If you have any leftover, you can use them as a filling for a delicious portobello mushroom and stilton burger, paired with rocket in a sweet brioche bun.
Making the Mushroom, Butternut Squash, Chestnut and Caramelised Onion Wreath
Prepare the Ingredients:
Preheat your oven to 200°C. Slice the red onions finely and prepare the butternut squash by peeling and dicing into 2cm cubes. Tear the mixed mushrooms into pieces and crumble the chestnuts.
Roast the Vegetables:
Place the mushrooms and butternut squash on a baking tray. Drizzle with olive oil and season with Maldon Sea Salt and pepper. Roast for 25 minutes until the squash is tender and mushrooms are golden brown. Allow to cool.
Make the Filling:
In a large bowl, combine the roasted vegetables, caramelised onions, crumbled chestnuts, shredded sage leaves, grated nutmeg, and dried cranberries. Season with a pinch of Maldon Garlic Sea Salt.
Assemble the Wreath:
Unroll the puff pastry sheet onto a baking tray. Pile the vegetable filling down the middle of the pastry. Roll the pastry over to encase the filling, sealing the edges with an egg or milk wash. Shape into a wreath, sealing the ends together. Use leftover pastry for decorations if desired. Chill in the fridge for 30 minutes.
Bake the Wreath:
Once chilled, bake in the preheated oven for 35-40 minutes or until the pastry is golden and crisp. Allow to cool slightly before serving warm or cold.
Mushroom, Butternut Squash, Chestnut and Caramelised Onion Wreath Recipe
Preheat the oven to 200c.
Start by making the caramelised onions. To a frying pan add 1 tbsp of olive olive plus a knob of butter and allow it to melt. When foaming, add the sliced onions and a pinch of Maldon Sea Salt. Fry these on a low heat for at least 10 minutes until they are soft and translucent. Then add the soft brown sugar and continue to cook for another 5 minutes until the onions have gone sticky, soft and caramelized. Set aside to cool.
Place all the mushrooms onto a baking tray along with the diced butternut squash. Then drizzle with the remaining olive oil and some salt and pepper. Place into the hot oven and roast for 25 minutes until the squash is tender and the mushrooms are golden. Set the tray aside to cool.
Once the vegetables have cooled you can make the filling. Simply mix in a bowl with the caramelized onions, chestnuts, sage, nutmeg, dried cranberries and Maldon Garlic Sea Salt.
Unroll the pastry onto a baking tray and then pile the filling down the middle in a line. Then roll the pastry over to seal it, as though making a large sausage roll. Use the egg wash to seal it down, and then take the two open ends and join them together, sealing them as well. Any excess pastry can be cut off and used to decorate the wreath, if desired. Egg wash the whole outside of the wreath and then place into the fridge for 30 minutes.
Once the wreath has chilled, place it into the preheated oven and bake for 35 – 40 minutes until it is golden and crisp on the outside. Cool slightly before serving – can be served warm or cold.
Can You Freeze Butternut Squash?
Yes, you can freeze butternut squash. Peel and dice the squash into cubes, blanch in boiling water for 3-5 minutes, then cool in ice water. Drain and pat dry before placing in a single layer on a baking tray to freeze. Once frozen, transfer to a freezer bag for long-term storage.
Side Dishes to Serve
A delicious flaky mushroom wreath is the epitome of comfort food. However, now you need the perfect sides to make the ultimate festive feast! Here are a few tasty side dishes you can serve with your mushroom wreath.
The ideal accompaniment for this recipe – the classic roast potato. Crispy on the outside and heavenly fluffy on the inside. Normally you can season your ‘tatties’ with salt and pepper, but we’ve added a twist by infusing rosemary and thyme to give a delightful flavour and an addictive crunch.
Oh-so-sweet and tender! These carrots are cooked in a delicious honey and lemon glaze that offers a sweetness and and touch of colour to your dinner plate.
Add smoked bacon to your humble brussels sprouts to give a crispy, savoury element to the dish. It compliments the wreath’s mushroom and caramelised onions beautifully!
