Aimee Howarth brings you an interview with The Yorker directors on the final day of the advent articles
Aimee Howarth speaks to YUSU's sabbatical officers about their Christmas Day routine for day 17 of the advent calendar
For the final time this term, Vicky Morris updates you on this weeks film news
50 years after the publication of 'James and the Giant Peach', the works of Roald Dahl continue to celebrate success.
Written by Chloe Dean and Sara Hitchenes.
Grab your cauldron, fetch your staff and conjure up this nutritious gloop.
Serves 5, Ready in 30 minutes, Price per serving £1.00
175g diced pumpkin, 175g diced sweet potato, 750ml hot chicken/veg stock, 1 white onion, chopped, garlic (1 clove), salt and pepper to season.
Take a large saucepan and sautee the pumpkin, sweet potato, garlic and onion in oil for approx. 10 mins over a medium heat.
Pour over stock and add salt and pepper to taste.
Bring to the boil and then simmer for around 20 mins or until veg is tender. Blend the soup and enjoy!
A freakishly delicious dish.
Serves 6, Ready in 1 hour 10 minutes, Price per serving £1.50.
1 pumpkin peeled and thinly sliced, 2 bunches of spinach, 1 jar cheese sauce, 1 cup grated cheese (your choice), 1 pack fresh lasagne sheets, salt, pepper and olive oil.
Roast the pumpkin for half an hour, oven 200C, in a baking dish (covered with olive oil, salt and pepper). Boil the spinach for a few minutes and drain.
Take a lasagne dish and alteratively layer the cheese sauce, lasagne sheets, spinach and pumpkin. Repeat twice and top with cheese, cook for 40 mins at 200C.
Curry with a spooky sauce.
Serves 6, Ready in 25 minutes, Price per serving £1.00
500g pumpkin, small onion, finely chopped, 2 cloves garlic, finely chopped, 3 fresh green chillies, seeded and chopped, curry powder, tumeric (half tsp), 1.5 cups of thick coconut milk, salt to taste.
Peel pumpkin, chop into pieces and boil until tender. Drain and put in a frying pan on low heat with onion, garlic and chillies.
Fry until onion is cooked and then mix in thick coconut milk, curry powder and tumeric as desired.
Serve with rice and naan bread.
A scarily sweet sensation.
Serves 6, Ready in 40 minutes, price per serving £1.20
175g of boiled pumpkin mashed up, 2 cups sugar, 2 cups of flour (sieved), 1 cup vegetable oil, 4 eggs, 1/2 tsp crushed ginger, 1 tsp baking powder, 1/2 tsp salt, 2 tsp baking soda, icing sugar to sprinkle.
Mix the veg., oil, eggs and sugar together and then mix in the flour, ginger, baking soda, salt and baking powder. Stir in the pumpkin and pour mixture into a cake tin.
Cook in oven, 220C for 40 minutes and then allow to cool. Dust with icing sugar to serve.
...and if you're still feeling devilishly hungry then why not try pumpkin and carrot mash, roasted pumpkin with cheese and crackers or pumpkin cookies.
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