- 1 pumpkin
- 2 beetroot
- 2 garlic cloves
- A 250g pack of beef stir-fry strips
- 2 tbsp tamari
- 2 clementines
- A thumb of fresh horseradish
- ½ x 200g pot of half fat crème fraîche
- 1 red onion
- A 400g tin of chickpeas
- A handful of flat leaf parsley
- 1½ tbsp olive oil
- Sea salt and freshly ground pepper
- Foil
- Baking tray
- A couple of bowls
- Deep frying pan or wok
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve your pumpkin and scoop out the seeds. Cut into 2 cm thick wedges (no need to peel). Trim the beetroot and cut into 10-12 wedges. Wrap the garlic in a square of foil.
- 2.
Tumble the pumpkin and beetroot wedges onto a baking tray. Drizzle over 1 tbsp oil and toss together with some seasoning. Nestle in the package of garlic. Slide into the oven to roast for 30 mins.
- 3.
Meanwhile, tip your beef strips into a bowl. Pour over 1 tbsp tamari, ½ tbsp oil and squeeze the juice from a clementine. Stir. Cover and pop in the fridge to marinate.
- 4.
Peel and finely grate the horseradish. Mix this with half the crème fraîche, a good crack of pepper and pinch of salt. Peel and thickly slice the onion. Drain and rinse the chickpeas.
- 5.
After the veg has roasted for 30 mins, take the garlic from the tray and put the veg back in the oven to continue roasting for 15 mins.
- 6.
Squeeze the garlic cloves from their skins. Add half to the horseradish crème fraîche. Juice the remaining clementine into a bowl. Whisk in the remaining garlic and tamari. Roughly chop the parsley leaves.
- 7.
Warm a deep frying pan or wok over a high heat. Tip in the beef strips and marinade. Fry for 3 mins till browned. Spoon into a clean bowl, leaving the marinade in the pan. Fry the onion in this for 5 mins.
- 8.
Throw in the chickpeas and cook for 2 mins. Add the roasted veg and beef strips and tumble together. Don’t worry if the pumpkin falls apart a bit. Pour over the garlic, clementine and tamari mix. Serve in warm bowls with a good dollop of the horseradish crème fraîche and a scattering of parsley.
