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Digital Subscriptions > PlantBased > Dec-17 > Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall

The celebrity chef and television personality releases a new cookbook packed with plant based recipes

SQUASH, BLACKBERRIES AND APPLE

Serves: 4

• 250–300g (about 2 cups) young squash, such as small butternut or a chunk of Crown Prince

• 1 tbsp extra virgin olive oil, plus an extra trickle

• medium eating apple, cored and chopped

• 100g (. cup) blackberries

• Juice of small lemon

• 1 tsp sugar

• About 50g (. cup) hazelnuts (skin on), roughly bashed

• Sea salt and black pepper

1 Use a vegetable peeler to peel the squash (or a knife if it’s a tough, thick-skinned variety). Then use the peeler to pare the squash flesh into ribbons. It’s easiest to cut it into manageable pieces, removing any seedy bits as you go, then pare each piece. The ribbons needn’t be long – in fact, short curls are easier to eat.

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About PlantBased

Welcome to our December issue of PlantBased magazine. As I’m sure you’ve guessed, we’re not holding back on the festive food in this issue — it is the most indulgent of seasons and we’re packed full of amazing plant based meals. December is a month that seems to bring people together more so than any other. Day-to-day we go about our busy lives and often get caught up in the things that aren’t important, but at this time of year we come together, spread love and remember all the great things we are so privileged to have. I know that I will be surrounding myself with all the people that matter most for the entirety of the festive season. Christmas dinner is often billed as the most important meal of the year. This can make the entire experience rather stressful, and there is nothing worse than feeling stressed in the kitchen. Check out our top tips for avoiding Christmas stress alongside your guide to creating a delicious Christmas feast, with not one, not two, but three stunning roast dinner mains. Don’t miss our hearty and fluffy Yorkshire puddings either, puddings without eggs are something that many vegans have struggled to achieve, but I've tried these first hand and can’t wait to make them myself on Christmas day. Stepping away from the December spirit for a moment and a recent trip to Amsterdam provided me with the opportunity to eat a whole lot of incredible food. Find out all about the food I ate, and how to make a veganised version of the traditional dish of stamppot too. I look forward to seeing you all in 2018, for issue 4, where we’re going to be bringing you a magazine packed with cleaner recipes to help kick-start your new year in a very healthy way.
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