Samhain feast
Pork and pumpkin stew, small spiced soul cakes for the sill, and a warm cup of lambswool for those who pass in the dark.
Serves 2 — double for 4.
Main
Pork and root vegetable stew with pumpkin
Ingredients
- 300g diced pork shoulder
- 1 tbsp oil
- 1 onion, chopped
- 200g pumpkin, peeled and cubed
- 1 small parsnip or swede, chopped
- 500ml stock
- 1 bay leaf
- Salt and pepper
Method
- 01
Brown the pork in the oil in a heavy pot, then remove and set aside.
- 02
Soften the onion in the same pot for 5 minutes.
- 03
Return the pork, and add the pumpkin, parsnip or swede, stock and bay leaf.
- 04
Cover and simmer for 1.5 hours, until the pork is tender and the vegetables are soft.
- 05
Season to taste and serve.
Mashed potato
Ingredients
- 2 potatoes, peeled and chopped
- 15g butter
- 2 tbsp milk
- Salt
Method
- 01
Boil the potatoes until tender, about 15–20 minutes, then drain.
- 02
Mash with the butter and milk, season with salt, and serve alongside the stew.
Dessert
Soul cakes
Ingredients
- 100g plain flour
- 40g butter, cold and cubed
- 25g sugar
- ¼ tsp mixed spice or nutmeg
- 25g currants or dried fruit
- 1 egg yolk
- 1–2 tbsp milk
Method
- 01
Preheat the oven to 190°C (170°C fan / gas mark 5).
- 02
Rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar, spice and dried fruit.
- 03
Bind together with the egg yolk and enough milk to form a soft dough.
- 04
Roll out and cut into small rounds, scoring a cross on top of each.
- 05
Bake for 12–15 minutes until lightly golden.
- 06
Cool slightly and serve.
Drink
Lambswool
Ingredients
- 1 small apple
- 500ml ale or cider
- 1 tbsp sugar or honey
- Pinch of nutmeg and ginger
Method
- 01
Preheat the oven to 200°C (180°C fan / gas mark 6) and bake the apple whole for 25–30 minutes, until soft.
- 02
Warm the ale or cider gently in a pan with the sugar and spices, without letting it boil.
- 03
Scoop the flesh from the baked apple and stir into the warm drink until it breaks down and froths slightly.
- 04
Serve warm in mugs.