Parsnip, squash, pine nut and porcini strudel recipe

Method

1. Score the flesh of the butternut squash and drizzle over 1 tsp olive oil. Place on a baking sheet, scored-side down. Place the parsnips in a separate baking tray, toss with the remaining 2 tsp olive oil. Place both trays in the oven and bake the parsnips for 15-18 mins, and the squash for 35-45 mins or until golden and soft. Remove and set aside to cool slightly.
2. Meanwhile, soak the porcini in 175ml boiling water for 15 mins. Squeeze out the mushrooms, finely chop and mix with 3 tbsp of the liquid, discarding the rest.
3. Spoon the butternut squash flesh into a large bowl. Mix with the parsnip pieces, pine nuts and soaked chopped porcini. Mix in the yeast extract and season to taste with salt and pepper. Allow the mixture to cool completely.
4. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and spoon the filling down the centre of the rectangle. Cut thin strips down the left and right side of the pastry, and fold over to cover the filling and create a plaited shape.
5. Brush with soya or nut milk, then sprinkle over the poppy seeds. Bake in the oven for 20 mins until golden brown.
6. While the strudel is cooking, prepare the glaze. Spoon the redcurrant jelly into a small bowl and add 1 tsp of boiling water and mix well to loosen. Brush the glaze over the cooked strudel and serve with pickled cabbage on the side.

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• Freezing and defrosting guidelines

  Freeze the cooked strudel. Defrost completely before reheating to serve. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.