Pumpkin pie and celeriac mash with pesto cream sauce
	Serves 18 This pie is a real heart warming Autumn or winter delight. Use lot's of gooey, stringy cheeses. I especially like roasted celeriac but it does produce a more lumpy mash. So, if you like a smoother mash boil the celeriac.		aubergine schnitzel paneer tikka massala fennel spanokopitta pumpkin pie griddled veg focaccia thai style laksa

	The pastry 900g (2 lbs) plain flour 500g (1 lb) cool butter 2 teaspoons of salt 2 dessertspoons of toasted sesame seeds 400ml (2 cups)Cold water	Add the salt to the flour in a large bowl. Cut the butter into the flour and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Add the sesame seeds and bring it all together with a knife with some cold water to form a stiff dough. Wrap and refridgerate for at least 1 hour.
	Pumpkin filling 1.2kg (3 lb) butternut squash 100g (2oz) butter 1 small onion 4 cloves garlic glassof white wine 200g (7oz) gruyere cheese 200g (7oz) emmental cheese 200g (7oz) mozzarella 2 dessertspoons basil pesto salt and pepper.	First of all cut the pumpkin into 1cm (˝ inch)cubes . Cook the pumpkin in plenty of water making sure the water is fast boiling before you add it. The pumpkin should be just cooked so keep an eye on it. Cool it with cold running water immediately after it is cooked. Cool in cold water also. Drain the pumpkin well and place in a large bowl. Heat the butter in a pan or a small wok and fry the onion and the garlic until soft. Add the white wine and reduce out most of the liquid. Add the onion mixture to the bowl. Add the remaining ingredients to the bowl, chopping the cheeses to about 1cm dice and mixing the contents thoroughly. This mix you will use to stuff the pies. The pies can be made individually or as one large pie. As the cheese has the tendency to create a very soft filling when hot use individual tart cases. Line the tart cases with some pastry and fill with some filling. Top with more pastry and prebake the pies in a hot oven for about ten to fifteen minutes. Brush with beaten egg first.
	Potato and celeriac mash 8 jacket sized potatoes a little olive oil 2 heads of celeriac 200g (7oz) butter Salt and black pepper	Peel the celeriac and the potatoes. Chop the celeriac into large chunks, brush it with olive oil and roast it covered with aluminium foil in a hot oven for about 2 hours until it is completely cooked through. jab it with a knife if you are unsure. Boil the potatoes in plenty of salted water until cooked through. Drain thoroughly and place them in a bowl with the celeriac. Mash with the remaining ingredients.
	Pesto cream sauce 100g (3oz) butter 1 large onion 3 cloves garlic 1 glass white wine 4 dessertspoons of basil pesto 1 litre (2 pints) whipping cream salt and pepper	Fine chop the onion and garlic. Heat the butter in a pan and sauté the onion and garlic until soft but not browned. Add the white wine and simmer until most of the liquid has been reduced out. This stage of wine reduction is important as you need to boil off any alcohol. Add the pesto and then the cream. Simmer lightly until the sauce is slightly thickened (about 10 minutes). Season with the salt and pepper.
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