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Parent & Teen Festive – Recipes

We hope you enjoyed your Parent & Teen cooking together festive class.

You made:

Main: Roast Chicken or Miso Butternut Squash Wellington with Honey & Thyme Carrots, Ginger Parsnips, Sauteed Savoy Cabbage and Roast Potatoes with a Cranberry Gravy. 

Dessert: Chocolate Fondant  

Roast Chicken Dinner

Ingredients – Serves 2

  • 2 x Chicken Breast 
  • 2-3 x Carrots
  • 2 x Parsnips
  • 1/4 x Savoy Cabbage
  • 2-3 x Maris Piper Potatoes
  • 2 x Garlic Cloves 
  • 75g x Butter
  • 3TBSP x Honey
  • 1tsp x Ground Ginger
  • Thyme, Rosemary, Sage
  • Salt & Black Pepper
  • 500ml x Beef Stock
  • 2TBSP x Cranberry Sauce


  1. Peel & chop the potatoes, transfer to a baking tray and drizzle with oil (vegetable, olive or rapeseed). Strip the leaves from one sprig of rosemary and chop fine, then sprinkle over the potatoes. Season with salt and pepper, and give everything a good mix together. Crush a garlic clove and add it to the tray, then bake at 180 until just golden and crisping up. 
  3. Peel the carrots, split lengthways and lay on a baking tray. Drizzle with oil, season with salt and pepper and put into the oven beside the potatoes. 
  5. Season the chicken breasts with salt and pepper, then add a drizzle of oil and rub it into the meat.  Heat a saute or frying pan on a high heat and then sear the chicken on both sides until golden-brown but not cooked through. Remove from the pan to an oven tray. 
  7. Shred the cabbage, add some oil to the same pan over a medium heat and add the cabbage. Allow it to cook whilst you crush the remaining garlic into a paste using salt. Add the garlic to the pan  along with some black pepper and stir occasionally. If the cabbage begins to catch, add a splash of water. 
  9. Peel the parsnips and cut lengthways.  Add to the tray of almost-cooked carrots, add some oil if needed and season with salt, pepper and ground ginger. Put back into the oven for 10 minutes. 
  11. Place a sage leaf on each chicken breast, then cut the butter into three cubes. Place one on each leaf and save the third. 
  13. Put the chicken into the oven for 16 minutes, or until it reaches 75 degrees c in the middle.
  15. Remove the cabbage from the pan and return it to a low heat. Add the butter. Once completely melted, stir in the flour. Once the butter and flour are incorporated, start to add the stock a bit at a time. Stir it into the flour and allow to thicken before adding more. This should take around 6- 8 minutes. When the sauce has a gravy-like consistency, allow it to simmer for another five minutes, then check the seasoning and add the cranberry sauce. 
  17. Remove the chicken from the oven to rest for 5 minutes. Drizzle the honey over the carrots and parsnips and return them to the oven, and warm the cabbage for a minute or two in the oven. 
  19. Once the chicken has rested, plate up the veg with the chicken on top and finish with teh gravy. 

Miso Butternut Squash Wellington

Ingredients – Serves 2

  • Neck end of a large butternut squash, about 12.5cm long
  • 3tbsp. 
  • olive oil

For the mushroom layer

  • 2 banana shallots, finely chopped
  • 750g mushrooms, we used a mix of chestnut and Portobello, finely chopped
  • 4 garlic cloves, crushed
  • Small handful thyme sprigs, leaves picked and roughly chopped
  • 2 tbsp. red miso paste
  • 150 cashew nuts
  • 150 ml vegan-friendly vegetable stock
  • Plain flour, to dust
  • 600g block puff pastry, we used vegan-friendly Jus-Rol 
  • 2 tbsp unsweetened soya milk, to glaze


  1. Preheat oven to 200°C and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 1¼-1½hr, until tender (you should easily be able to push a knife through). Set aside to cool.
  3. Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
  5. In a mini food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
  7. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out ⅓ of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (½in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle (if needed, rearrange mushroom mixture underneath).
  9. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
  11. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices. 

Chocolate Fondant

Ingredients – Makes 4:

  • – 100g butter, plus extra for greasing
  • – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
  • – 100g plain flour
  • – 100g caster sugar
  • – 25g cocoa powder
  • – 25g melted butter
  • – 2 medium eggs
  • – 2 medium egg yolks


  1. Preheat the oven to 190˚C/170˚C fan/Gas 5.
  3. Grease 4 ramekins with butter.
  5. Dust inside of ramekins with cocoa powder.
  7. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  9. Remove from the heat, sift over the flour and then whisk it in.
  11. In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
  13. Pour the chocolate mixture into the ramekins.
  15. Leave to set in fridge for minimum 20minutes but can be overnight.
  17. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  19. Remove from the oven, and gently loosen the edge.
  21. Carefully invert each fondant onto a plate.

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