Labour party

2 each: carrots, parsnip and kumara, peeled and chopped into small, even chunks 2 cups pumpkin, peeled and chopped into same-sized chunks as the other vegetables 2 red capsicums, seeded and coarsely chopped 1 large red onion, peeled and cut into wedges 4 cloves garlic, peeled 1/3 cup olive oil 1 tablespoon chopped fresh rosemary 1 teaspoon grated fresh ginger 1 tablespoon tomato paste 6 cups good-quality chicken stock ¼ cup pumpkin seeds, lightly toasted

Preheat oven to 220°C. Line a large baking pan with baking paper. Combine vegetables and garlic in a large bowl. Add the oil and toss together, seasoning well with flaky salt and freshly ground black pepper. Spread vegetables in a single layer in the prepared pan and roast for 20 minutes.

Remove pan from the oven and turn vegetables. Sprinkle rosemary over and continue roasting until vegetables are cooked and slightly caramelised around the edges. Set some vegetables aside to use as garnish and puree remainder, adding any juices and charred pieces.

Place the pureed vegetables, grated ginger and tomato paste in a soup pot and add stock. Heat over low heat and adjust seasoning to taste.

3 rashers triple-smoked bacon (we used Kiwi brand), chopped 3 cups self-raising flour ½ teaspoon salt 1 teaspoon sweet smoked paprika 50g cold butter, cut into cubes 1 cup grated tasty cheddar (eg special reserve, vintage or mature) 1 egg 1¼ cups buttermilk 1 teaspoon liquid honey Extra flour and paprika for sprinkling

Preheat oven to 200°C. Line a baking tray with baking paper. Cook bacon then tip on to a plate to cool.

Sift flour, salt and paprika into a large mixing bowl and add butter. Using fingertips, work butter into flour until the pieces are not much larger than grains of rice. Add cooled bacon and cheese and mix together, separating any clumps of cheese.

Combine egg, buttermilk and honey and add to dry ingredients. Mix to form a soft dough (it should be a little sticky). Flour your hands and gather dough together. Place on prepared tray and form into a round about 20cm diameter then deeply score it with a knife to
mark 6-8 wedges. Sprinkle with a little plain flour and sweet smoked paprika.

Chicken, Leek and Kumara Pies

500g chicken breasts, skin removed 1 medium kumara, peeled and cut into small cubes 1 bay leaf 1 kaffir lime leaf 50g butter 2 leeks, pale part only, finely chopped 2 cloves garlic, finely chopped ¼ cup flour ½ cup cream 1 teaspoon wholegrain mustard 3 sheets ready-rolled shortcrust pastry 4 sheets ready-rolled puff pastry 1 egg yolk, lightly beaten (for glaze) Preheat oven to 200°C. Grease six small pie tins (about ½-cup capacity).

Place chicken, kumara, bay leaf and kaffir lime leaf in a saucepan with enough water to just cover and gently simmer for 15 minutes. Strain off liquid and reserve. Allow chicken to cool then chop into small chunks.

Melt butter in a saucepan, add leeks and garlic and cook over gentle heat until softened. Add flour and stir well, cooking for several minutes. Gradually stir in ¾ cup of the reserved stock and the cream until mixture bubbles and thickens (add a little more stock if the mixture looks too thick). Fold in chicken, kumara and mustard. Remove from heat and allow to cool for 15 minutes or until ready to assemble pies.

Line tins with shortcrust pastry and spoon in the pie filling. Cut lids from the puff pastry, place on top and crimp edges to seal. Make a few small holes in the lids to allow steam to escape and brush with beaten egg yolk. Bake 15-20 minutes until golden brown. Serve hot from the oven. Makes 6 pies

 

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Pear and Blueberry Chutney

Enjoy this delicious condiment with the chicken pies. If possible, make it several weeks ahead to allow the flavours to develop before opening a jar.

5 cups cider vinegar 3 red capsicums, seeded and coarsely chopped 2 medium onions, coarsely chopped 4 cloves garlic, crushed 1 bay leaf 2 tablespoons each: salt, mustard seeds, ground ginger 2 oranges, finely grated zest 1 teaspoon each: chilli paste, ground cinnamon 1.5kg firm but ripe pears (about 8 medium pears, any variety) 2 cups brown sugar 1 cup white sugar 3 cups blueberries, fresh or frozen 1 cup dried cranberries (Craisins)

Combine vinegar, capsicums, onions, garlic, bay leaf, salt, mustard seeds, ginger, orange zest, chilli paste and cinnamon in a preserving pan or large saucepan. Bring to the boil then lower heat to a simmer and cook uncovered for 15 minutes or until onion is transparent.

 

Peel pears, cut into quarters and remove cores then coarsely chop. Add sugars and pears to the pot. Bring back to the boil and lower heat to a simmer. Cook uncovered for about 1 hour, occasionally stirring gently.

Add blueberries and cranberries and boil rapidly for a further 25 minutes or until chutney has thickened. Spoon into hot, sterilised jars and seal. Store the chutney in a cool, dark cupboard. Makes about 8 cups

 

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Apple Crumble Cake

This lovely moist cake has chunks of apple in the base and an oaty topping.

 

150g each: softened butter, sugar 3 eggs, lightly beaten 1 teaspoon vanilla extract 100g flour 1½ teaspoons baking powder 70g ground almonds 2 Granny Smith apples, peeled and cut into small dice Topping: 100g each: chilled butter, flour, demerara sugar 3 tablespoons rolled oats ½ teaspoon ground cinnamon

Preheat oven to 180°C. Grease and line a 20cm round, loose-bottomed cake tin.

Cream butter and sugar together. Gradually beat in eggs and vanilla. Sift over flour and baking powder and gently fold in. Add almonds and apple and mix gently to combine. Spoon mixture into prepared tin and smooth the top.

Topping: Place butter and flour in a bowl and use fingertips to rub butter coarsely into flour. Stir in sugar, oats and cinnamon. Scatter mixture over cake and bake 1 hour or until cake is cooked through when tested with a skewer. Cool in tin.

Cake will keep for several days in an airtight container.

 

Plates, cups, wooden tray (used for loaf), tea towels and table runner from Freedom, (09) 443 3199; teapot and some items of cutlery from Junk & Disorderly, (09) 480 9010; other items stylist’s own.

Story: Bernadette Hogg Photographs: Melanie Jenkins Stylist: Bernadette Hogg & Claudia Kozub