Name: Walnut & stilton orzotto with roasted squash & Port sauce
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 100g walnut halves -; 500ml vegetable stock -; 1 tsp sunflower oil -; 25g unsalted butter , plus a knob extra -; 1½ banana shallots , finely chopped -; 1 garlic clove , finely chopped -; 100g pearl barley -; 125ml champagne -; 85g stilton or vegetarian alternative, cubed, plus extra to serve -; ½ banana shallot , finely chopped -; 1 tbsp sunflower oil -; 4 juniper berries , lightly crushed -; 5cm cinnamon stick , broken in half -; 2 star anise -; 5 cloves -; 1 black or green cardamom pod -; pinch grated nutmeg -; 200ml vegetable stock -; 300ml tawny port -; 1 tbsp redcurrant jelly -; 25g unsalted butter -; 25g butter -; 1 small butternut squash , peeled, deseeded and cut into 1cm dice -; 25g walnut halves -; Pinch ground cinnamon -; 1 tsp light muscovado sugar -; small watercress leaves, to serve -

Ingredients for - Walnut & stilton orzotto with roasted squash & Port sauce

1. 100g walnut halves

2. 500ml vegetable stock

3. 1 tsp sunflower oil

4. 25g unsalted butter , plus a knob extra

5. 1½ banana shallots , finely chopped

6. 1 garlic clove , finely chopped

7. 100g pearl barley

8. 125ml champagne

9. 85g stilton or vegetarian alternative, cubed, plus extra to serve

10. ½ banana shallot , finely chopped

11. 1 tbsp sunflower oil

12. 4 juniper berries , lightly crushed

13. 5cm cinnamon stick , broken in half

14. 2 star anise

15. 5 cloves

16. 1 black or green cardamom pod

17. pinch grated nutmeg

18. 200ml vegetable stock

19. 300ml tawny port

20. 1 tbsp redcurrant jelly

21. 25g unsalted butter

22. 25g butter

23. 1 small butternut squash , peeled, deseeded and cut into 1cm dice

24. 25g walnut halves

25. Pinch ground cinnamon

26. 1 tsp light muscovado sugar

27. small watercress leaves, to serve

How to cook deliciously - Walnut & stilton orzotto with roasted squash & Port sauce

1 . Stage

Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil. Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step 4.

2 . Stage

Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters. Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside. Heat oven to 200C/180C fan/gas 6.

3 . Stage

For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.

4 . Stage

Meanwhile, make the orzotto. Warm the walnut stock. Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but don’t colour. Stir in the garlic and cook 3-4 mins more. Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesn’t burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks ‘thirsty’, stirring occasionally to prevent it from sticking to the pan. (You’ll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender – 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).

5 . Stage

When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the stilton and a knob of butter. Stir and season, remembering stilton can be very salty.

6 . Stage

To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto. Garnish with the roasted squash and walnut halves, a few small pieces of stilton and leaves.