Pumpkin and Walnut Risotto with Goats Cheese

Pumpkin and Walnut Risotto with Goats Cheese

Mark Brankin's Pecan Pie

Preparation method

Sweet Pastry

1. Take the butter and the sugar and beat together until light and smooth

2. Add the egg and mix in well then gently fold in the flour, once the pastry becomes thick and hard remove from bowl and kneed to combine all ingredients thoroughly. Once this is done wrap in cling film and let it rest in the fridge for 30 minutes

3. Once the pastry has rested, lightly dust a bench with a little flour and roll pastry to approximately 5mm,  line a shallow cake tin or tart case taking care not to rip the pastry. Once done line the tin with baking beads and bake at 160degrees for 25-30minutes until the pastry looks lightly coloured and is crisp around the edges. At this point remove the baking beads & leave the pastry in the tin on the side to cool slightly

Pecan Mix

1. In a saucepan take the butter and both syrups and gently warm until butter is melted and mix well (do not boil)

2. In a large bowl mix the eggs and the sugar until smooth then pour the warm butter/syrup into the mix and continue to mix well

3. Take the pecan nut and chop into smaller pieces (NOTE: you do not need to cut chop the pecans, it may be more difficult to cut the pie later if you do not)

4. Pour the chopped pecans into the rest of the mix stir them well and pour into your pre baked tart case

5. Bake in the oven at 150degrees for 45-60 minutes or until the pie has a firm wobble in the centre. Let it cool before serving


Cut the pie into equal size pieces and serve on a plate either warm or at room temperature with a scoop of vanilla ice cream

Wine Match

We recommend... A glass of Coteaux du Layon Beaulieu La Soucherie, Loire, France 2005. £8.50 per 100ml glass

This desert wine has honey... almost nutty qualities with a refreshing finish. it goes down a treat with the pecan pie! For those of you who are put off by the desert wines that are too sickly sweet- this is just the wine for you


Libby Georgiou, Restaurant Manager


Ideal for 8 people.


For the Sweet Pastry

  • 5oz Butter
  • 3oz Caster Sugar
  • 1 Egg
  • 9oz Plain Flour

For the Pecan Pie

  • 175g Butter
  • 110g Golden Syrup
  • 55g Maple Syrup
  • 350g Muscovado Sugar
  • 5 Whole Eggs
  • 475g Pecan Nuts



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