Arun's spiced sweet potato & brussel ricotta rigatoni with clementine, chestnut topping, zesty green relish.

Ingredients

Serves 4 to 6

  • 300g dried rigatoni, cooked according to pack, but only just (as it will cook further in the roasting tray)
  • 2 sweet potatoes, washed and sliced into thin discs, about 15mm
  • 1 tsp Green Saffron mixed spice
  • 1 tblsp grapeseed oil
  • 16 Brussel sprouts, halved, blanched for 1 min, cooled in ice water, reserve 6 for the relish.
  • 250g ricotta
  • 250g crème fraiche, full fat
  • 150g ‘melty cheese’, coarsely grated mature Cheddar is great
  • Pinch salt and pepper to season

Topping

  • 4 fresh chestnuts, peeled, finely sliced
  • 50g Parmesan, shaved with a ‘speed peeler’
  • 2 Clementines, segmented
  • 1 lemon, zested
  • Small handful flat leaf parsley

Relish

  • 6 Brussel sprouts, blanched, coarsely grated
  • Juice and zest of two lemons
  • 2 cloves garlic, minced fine with 1 tsp sea salt
  • 2 tblsp olive oil

Method

  1. Turn your oven to 180˚C, gas mark 4
  2. Rub the discs with spice and oil, roast in the oven until only just cooked, about 5 to 7 minutes, remove and set aside.
  3. Turn your oven up to 200 ˚C, gas mark 7
  4. In a large bowl, whisk the ricotta, crème fraiche, then add grated cheese, salt and pepper, stir through then add the cooked pasta, gently combine to coat well.
  5. Add the sprouts, decant into a large shallow roasting tray, poke the sweet potato discs into the pasta in even rows so half of each is submerged, half exposed
  6. 5. Pop into your oven to warm through for about 12 to 15 minutes. Remove and attractively scatter over the topping ingredients and we’re ready.

To Serve

  • Take the roasting tray to the table along with the relish and some warm plates. Yum!