AtHomeWithGloriaHunnifordOctober2016 - 113

FOOD AND NUTRITION ▲ Goodwill rainbow pie This layered, colourful pie with sweet potato and a mixture of vegetables will turn heads at your table. SERVES: 8-10 PREP TIME: 30 MINS COOKING TIME: 1 HOUR, 40 MINS You will need For the pastry For the leeks 25g butter or olive oil 2 good-sized leeks, trimmed and sliced 3 sprigs of fresh thyme, leaves picked 600g plain flour 1 tsp fine sea salt 1 ⁄2 tsp baking powder A small bunch of fresh thyme, leaves picked and chopped 200g butter Up to 250ml ice-cold water For the greens For the sweet potatoes 200g Lancashire cheese, grated 1 organic or free-range egg, beaten, or soya milk for brushing Extra plain flour, for rolling 3 sweet potatoes A little butter or olive oil A few gratings of fresh nutmeg For the beets 5 medium beetroots, cubed Olive oil A splash of red wine vinegar 2 sprigs of fresh marjoram or oregano, leaves picked Sea salt and freshly ground black pepper For the parsnips 4 parsnips, peeled and sliced Zest of 1 unwaxed orange A couple of sprigs of fresh sage, leaves picked 1 tbsp honey Olive oil 2 heads of winter greens, stalks removed, roughly shredded Zest and juice of 1 unwaxed lemon 1 red chilli, finely chopped For assembly 1 First make the pastry. Sift the flour, salt and baking powder into a bowl, and add the chopped thyme. Cut the butter into small bits and rub these into the dry ingredients until you have a breadcrumb-like mix. Add the water and knead to a smooth dough. Don't overwork it. Wrap the pastry in cling film and put it in the fridge to chill. 2 Now get your veg on the go. Preheat the oven to 220°C /428°F/Gas 7· 3 4 Roast the sweet potatoes for 1 hour. Meanwhile, prepare the beets and parsnips. Pop the beets in a tin, with a splash of olive oil and the vinegar, add the marjoram or oregano, and season. Cover with foil and roast alongside the sweet potatoes for 1 hour, removing the foil for the final 15 minutes. 5 Put the parsnips into a roasting dish with the sage, orange zest, honey and a drizzle of olive oil, mix to coat, then cover the dish with foil. Roast with the other vegetables for 45 minutes, until golden, removing the foil for the final 5-10 minutes. When all the vegetables are cooked, remove from the oven. Turn the heat down to 200°C/400°F/Gas 6. wilted. Season, then add the lemon zest and chilli. Set aside. 8 9 Once the sweet potatoes are cool, mash the flesh with a knob of butter or 1tbsp olive oil. Add the nutmeg and adjust the seasoning for all the vegetables. Take your pastry from the fridge and let it sit for a few minutes, then roll out on a lightly floured surface to the thickness of a £1 coin and line a 20cm springform cake tin, leaving the excess hanging over the edges. 10 Now it's time to start layering the pie. Start with all the leeks, then a grating of Lancashire cheese, then the beets, the greens, and another layer of cheese, then the parsnips and finally the sweet potato mash. 6 Bring the excess pastry over the top of the mash, twisting the ends. Brush with the beaten egg or soya milk. 7 Cook the pie at the bottom of the oven for 35-40 minutes, until golden brown. Leave to cool for 15-20 minutes, then remove from the tin and serve with gravy. Meanwhile, cook the leeks. Heat the butter or oil in a large non-stick frying pan. Add the leeks and thyme, and cook over a low heat for 20 minutes, until softened. Set aside. Add a little more olive oil to the pan, add the greens and cook over a low heat for a few minutes, until just 11 12 www.athomemagazine.co.uk NOVEMBER 2016 | 113 http://www.athomemagazine.co.uk

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