Available now Festive Roast with Savoury Stuffing and Special Gravyġ tbsp ground flax seeds or ground almondsģ x Linda McCartney vegetarian sausages (about 150g), or others of your choiceĢ x Linda McCartney vegetarian burgers, or others of your choiceġ30g Linda McCartney vegan mince, or alternative of your choice Recipe courtesy of Ainsley’s Good Mood Food by Ainsley Harriott, Ebury Press, £20. Allow to rest for a minute or two and then pipe or spoon the mash on top.īake in the oven for 20–25 minutes until golden and bubbling. Remove from the heat and spoon into 4 individual pie dishes or a 25cm pie dish. Add the cornflour mixture, bring to the boil and stir for a minute until thickened a little.
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Stir in the cream, parsley and remaining thyme, grate in some nutmeg to taste and season generously with salt and pepper. Simmer for 2–3 minutes, stirring until combined. Add the stock, a squeeze of lemon juice and the reserved porcini water. Add a splash of wine (if using) and allow to bubble for 30 seconds then stir in the kale. Return the onion to the pan along with the chestnuts and cook for a minute or two. Reduce the heat to medium, chop the porcini mushrooms and add to the frying pan, reserving their soaking liquid. When hot, add the fresh mushrooms, stirring and frying for 3–4 minutes until slightly browned and softened.
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Remove from the pan onto a plate and set aside.Īdd the remaining oil to the pan and increase the heat to medium-high. Add the garlic and cook for 30 seconds until fragrant. In a sauté pan or deep-sided frying pan over a low-medium heat, add 1 tablespoon of the olive oil and cook the onion, celery and half the thyme for 6–8 minutes, until softened and lightly golden. Beat in the butter and milk and season well with salt and pepper. Tip back into the pan and mash well with a potato masher or pass through a ricer for super-smooth mash. Drain and allow to steam dry in the colander for a few minutes. Put the potatoes and celeriac in a large pan of salted boiling water and simmer for 15–18 minutes or until tender. Preheat the oven to 200☌/180☌ fan/gas 6.įirst, make the mash.
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#Magic line baking pans plus
Receive today's headlines directly to your inbox every morning and evening, with our free daily newsletter.Įnter email address This field is required Sign UpĤ00g mixed mushrooms (chestnut, button), wiped clean, halved or quarteredĢ0g dried porcini mushrooms, soaked in 100ml boiling waterġ80g cooked chestnuts, halved or quarteredĢ tbsp chopped flat-leaf parsley, plus extra to serve Daily Headlines & Evening Telegraph Newsletter