For the chilli corn bread 200g (7oz) yellow cornmeal or polenta 175g (6oz) plain fl our 1tsp baking powder ½tsp bicarbonate of soda ½tsp salt 1 fi nely chopped red chilli 2 large eggs, beaten 55g (2oz) caster sugar 175ml (6fl oz) low fat buttermilk 125ml (4fl oz) extra-virgin olive oil 400g (14oz) thickly sliced onion 3 cloves garlic, crushed 1.25kg (2lb 12oz) prepared and diced pumpkin or butternut squash 500g (1lb 2oz) tomatoes, halved 4tbsp olive oil a handful of freshly chopped rosemary 125g (4½oz) MAGGI Tomato Soup mix 1.5Ltr (2¾pt) water freshly ground black pepper 3tbsp double cream
Method To make the bread: Lightly oil a 900g (2lb) loaf tin. In a large bowl, mix together the cornmeal, fl our, baking powder, bicarbonate of soda and salt. Stir in the chilli. Place the eggs, sugar, buttermilk and oil into the bowl of an electric mixer fi tted with the paddle attachment. Mix on a low speed to combine. Add the dry ingredients in two batches and mix until just combined. Pour into the tin and bake in an oven preheated to 220°C, 425°F, Gas Mark 7 for 30-40 minutes, covering loosely with foil for the fi nal 10 minutes to prevent the crust from burning. Leave to cool in the tin. To make the soup: Place the onion, garlic, pumpkin and tomato in a roasting tin, drizzle with the oil and sprinkle over the rosemary. Roast in an oven preheated to 220°C, 425°F, Gas Mark 7 for 40 minutes or until slightly charred. Make up the soup mix with the water according to pack instructions and add the roasted vegetables. Blend to a pulpy texture, heat through then stir in the cream. Serve with the warm chilli corn bread. Tip: Change the corn bread by replacing the chilli for a herb such as rosemary, thyme or sage. This recipe if from Nestle Professional Maggi menu solutions