Ingredients

• 1 medium butternut squash
• peeled
• deseeded and cut into small cubes
• 1½ tbsp olive oil
• 250g/9oz best-quality shortcrust pastry
• plain flour
• for dusting
• 200g/7oz Stilton
• crumbled
• 70g/2½oz membrillo (quince paste)
• cut into 1cm/½in dice
• 3 free-range eggs
• 150ml/5fl oz double cream
• 150ml/5fl oz crème fraîche
• salt and freshly ground black pepper
• 100g/3½oz caster sugar
• 2 cinnamon sticks
• 5 star anise
• 3 tbsp lemon juice
• 1 pomelo (approximately 900g/2lb)
• 600g/1lb 5oz Brussels sprouts
• trimmed
• 250g/9oz shallots
• 5 tbsp olive oil
• 2 tbsp chopped coriander leaves
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Toss the squash in a bowl with the oil
• a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes
• or until golden-brown
• turning once. Set aside to cool.
• Roll out the pastry on a floured work surface
• roughly 3mm thick
• and transfer it to a 24cm/9½in quiche tin. When lining
• leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes.
• Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment
• fill with baking beans and cook for 30-35 minutes. Remove the beans and paper
• and cook for a further 10 minutes
• or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4.
• Spread the squash over the pastry base
• dot the Stilton between
• and sprinkle the membrillo all over.
• Place the eggs
• cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash
• leaving some of the filling exposed. Place in the oven for about 40 minutes
• or until the egg mixture has set. Leave to rest
• then remove from the tin and keep warm or allow to cool to room temperature.
• Meanwhile for the pomelo
• place the sugar
• cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute
• stirring until the sugar dissolves. Remove from the heat
• stir in 1 tablespoon of the lemon juice and set aside to cool.
• Peel the thick skin off the pomelo. Segment the fruit
• making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour
• stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices.
• For the sprouts
• increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil
• ½ tablespoon of salt and some black pepper. Roast for about 20 minutes
• or until the sprouts are golden brown but still retain a bite. Set aside to cool.
• Just before serving
• put the shallots
• sprouts
• pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice
• plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix
• season to taste
• you may wish to add another tablespoon of the pomelo syrup.
• Slice the quiche and serve alongside the Brussels sprouts.