recipe of the month

Quantities are per person...

Halloween Eggs

Ingredients:

100g pumpkin (peeled, de-seeded, chopped)
1 carrot (peeled, chopped)
zest and juice of 1 orange
1 teaspoon Cointreau (or other orange-based liquer)
pinch mixed spice
1 potato
1 large "Laid in Britain" egg
salt/pepper to taste

Method:

Bake the potato.

Boil/steam the chopped carrot and pumpkin until soft. Add the orange zest and juice, orange liqueur and mixed spice and 'blitz' in a blender until pureed (baby food consistency).

chicken-looking to left

Heat this through gently before serving.

When the potato is cooked, slice the skin from one side, scoop out the contents and mix with the salt/pepper in a bowl before putting back in the skin.

Make a 'well' in the middle of the potato mixture and crack the egg into this. Put back in the oven until the egg is cooked to your preference.

Put the potato/egg on a plate and spoon the pumpkin and carrot mixture over the top.

Serve immediately with a side salad of your choice.

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		Quantities are per person... Halloween Eggs Ingredients: 100g pumpkin (peeled, de-seeded, chopped) 1 carrot (peeled, chopped) zest and juice of 1 orange 1 teaspoon Cointreau (or other orange-based liquer) pinch mixed spice 1 potato 1 large "Laid in Britain" egg salt/pepper to taste Method: Bake the potato. Boil/steam the chopped carrot and pumpkin until soft. Add the orange zest and juice, orange liqueur and mixed spice and 'blitz' in a blender until pureed (baby food consistency). Heat this through gently before serving. When the potato is cooked, slice the skin from one side, scoop out the contents and mix with the salt/pepper in a bowl before putting back in the skin. Make a 'well' in the middle of the potato mixture and crack the egg into this. Put back in the oven until the egg is cooked to your preference. Put the potato/egg on a plate and spoon the pumpkin and carrot mixture over the top. Serve immediately with a side salad of your choice.