By Chef Declan Donnolly

Pumpkin Pie, an excellent way to use up those leftover Halloween pumpkins and enjoy a delicious treat!

Ingredients

• Shortcrust pastry (a shop bought sweet pastry case will work just as well)
• 300g plain flour
• 150g unsalted butter
• 100g icing sugar
• 2 egg yolks

Filling

• 750g pumpkins peeled, deseeded and cut into chunks
• 140g caster sugar
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 eggs
• 25g melted butter
• 175ml milk

Method

• Shortcrust Pastry Rub flour and butter together until mixture resembles breadcrumbs.
• Mix in icing sugar then add the egg yolks to combine.
• If pastry seems too crumbly add 1-2 tbsp cold water until dough forms into a ball.
• Wrap in cling film and refrigerate for 30 minutes before use.
• Preheat oven to 160.
• Roll out pastry and line a 20cm loose bottom tart tin.
• Line the pastry cae with greaseproof paper and baking beans.
• Bake for 15 minutes.
• Remove the paper and beans and bake for a further 10 mins.
• Lift out and allow to cool.

For the Filling

• Boil the pumpkin chunks in a large pot of water for 15 minutes or until tender.
• Drain and set aside to cool slightly.
• Preheat oven to 200 degrees and mix together the sugar, salt and spices.
• In a separate bowl, mash the pumpkin then push through a sieve so it is well puréed.
• Mix the eggs, butter and milk and add to the dry ingredients.
• Add this mixture to the pumpkin purée and combine well.
• Pour into the tart case and bake for 10 minutes.
• Reduce temperature to 160 degrees and bake for a further 30-35 minutes or until filling has set.
• Leave to cool then dust with icing sugar and serve chilled with freshly whipped cream.

Galgorm Collection are celebrating World Wellness Weekend this September, which aims to inspire and empower people to make healthier choices and enjoy an active lifestyle with family & friends. The Rabbit Executive Chef Donna Hughes has shared a delicious and nutritional Açai Bowl recipe for you to enjoy making at home.

Ingredients

1 cup frozen berries

1 cup of frozen Açai purée

1 large ripe banana

1 cup of unsweetened almond milk or fruit juice

1 tbsp of nut butter

Add all ingredients into a blender and blend until you get a smooth texture, add more liquid if needed

For the Granola

175g of mixed nuts

1 Cup of dried berries

450g of rolled oats

50g sunflower seeds

125ml sunflower oil

100ml vegan honey

50g pumpkin seeds

Method

Pre heat the oven to 190 degrees

Chop up the nuts and leave some whole

Mix with the oats, sesame seeds, sunflower seeds, pinch of salt in a large mixing bowl

Pour in your honey & oil mixing it all together breaking up any clumps

Once complete place onto a baking tray and bake for 20 - 25 mins until golden

Let the mix cool and mix in the dried berries

Layer the açai mix and granola in a bowl and add your favourite dried or fresh fruit, nuts or seeds to garnish

Cocktails in the garden weather has arrived! Enjoy our delicious Mad Hatters Martini cocktail for you to make at home with friends or family, or to relax and enjoy some 'me time'.

This cocktail will be served in a coupe glass, add ice to the glass and set it to the side to chill whilst you make your cocktail.

Add to your shaker:

• 15ml Mathieu Teisseire Vanilla Syrup
• 15ml Passion Fruit Puree
• 75ml Pineapple Juice
• 15ml Lime Juice
• 35ml Grey Goose White Peach Essence & Rosemary Essence Vodka
• 15ml Apricot Brandy

Add ice & shake

Remove the ice, double strain & serve! Option to add edible flowers to garnish.

Ingredients for the Shortcrust Pastry:

• 220g plain flour

• 115g butter cut into small cubes

• Pinch of salt

• 50g icing sugar

• 2 egg yolks

• 2tbsp ice cold water

METHOD

Add flour, butter, salt and icing sugar to a mixing bowl and rub together until mixture resembles breadcrumbs. Add eggs and water and work together to form a pliable dough. Wrap in cling film and rest in the fridge for 30 mins. Preheat oven to 180/160 fan assisted/ Gas Mark 4. Roll out dough to line a 9inch tart tin and trim the excess. Poke a few holes in the base with a fork then cover with greaseproof paper and place baking beads/rice/beans on top. Bake for 15 mins then remove beans and paper and bake for a further 5 minutes.

Ingredients for the filling:

• 1 x 397g tin of condensed milk

• 3 medium egg yolks

• Finely grated zest and juice of 4 limes

METHOD

Place 3 egg yolks in an electric mixing bowl and beat on high for 1 minute. Add condensed milk and beat for 3 minutes. Add juice and zest and whisk for 1 minute. Add filling to cooled pastry case and bake at 160 for 15 minutes. Cool and chill for 3 hours then serve with fresh cream, ice cream or fruit coulis. Toasted coconut also works well with the pie.