Roast Squash and Ricotta Tortellini with sage butter sauce.

Ingredients You'll Need:

• 1 small butternut squash, peeled, seeded and cut into 3cm pieces
• 100g ricotta cheese
• Fresh homemade pasta or fresh lasagne sheets
• A small pinch of ground nutmeg
• 1 egg, separated
• 60g butter
• A small handful of fresh flat leaf parsley, finely sliced
• A small handful of fresh sage leaves, finely sliced
• A small handful of winter greens, finely sliced
• A small handful of parmesan, grated
• A splash of extra virgin olive oil
• Freshly ground black pepper and salt to taste

Method:

• Heat the oven to 350°F / 180°C / Gas Mark 4 and prepare a Denby oven tray with a splash of olive oil. Spread the diced squash over the tray and mix around.
• Roast for 30 minutes or until tender and golden. Set aside and leave to cool.
• Mash the squash in a bowl with a fork. Stir in the ricotta, egg yolk, flat leaf parsley, parmesan and nutmeg. Season the mixture with salt and pepper to taste.
• If using freshly made pasta dough, roll out to the required thickness. Alternatively, lay out the fresh lasagne sheets.
• Cut the sheet into rounds using a 3” round, with as little space in between as possible.
• Place a teaspoon of filling in the middle of each round of pasta. Dip your finger in a bowl of water to help seal the edges.
• Fold the dough over to form a half circle, pressing the top down and then the edges, to squeeze out any trapped air.
• Draw the two corners together to form a rounded bonnet-shape. Press firmly to seal and pop to one side and keep covered.
• Repeat the process with the remaining dough. 
• Bring a large pan of water to the boil. Cook the tortellini in 3 to 4 batches, for 4 to 5 minutes or until al dente. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil to keep warm.
• Blanch the winter greens in a pan of hot water for a couple of minutes. Drain and set aside.
• Cook the butter in a frying pan over a low heat for 2 minutes or until fully melted. Add the fresh sage and cook for a further 30 seconds.
• Serve in Denby pasta bowls, add the winter greens and drizzle with sage butter. Sprinkle with parmesan shavings and lemon zest on top. Enjoy.

Bonfire Parkin with a trio of toppings

Ingredients:

• 200g butter, extra for greasing
• 4 tbsp milk
• 250g self raising flour
• 100g oatmeal flour
• 1 large egg
• 200g golden syrup
• 100g treacle
• 100g soft brown sugar
• 1 tbsp ground ginger

Method:

• Heat the oven to 350°F / 180°C / Gas Mark 4. Grease a deep 22cm square cake tin and line with baking paper.
• In a Denby jug or deep bowl, beat the egg and milk together.
• In a separate mixing bowl, add the oatmeal flour, self raising flour and ginger. Pop to one side.
• In a medium pan, melt the golden syrup, treacle, sugar and butter until the sugar is dissolved.
• Take off the hob and add into the large mixing bowl with the flour, stirring to combine. Finally pour in the egg and milk. Ensure everything is well mixed.
• Spoon the parkin mix into the square cake tin and bake for 50 mins to 1 hr. The cake should feel firm with a slight crust to the top.
• Let it cool fully in the tin, before slicing into squares and decorating with your favourite sweet toppings.