Chicken Casserole

Preheat the oven to 200°C/gas mark 6. Rub the chicken with honey and a pinch of salt, and put in a large roasting tin surrounded by the onions in a single layer.

Roast for 25 mins. Serve the chicken and onions with the walnut pesto, and a generous scattering of pomegranate arils, plus a trickle of pomegranate molasses if you have it.

Put the parsley and walnuts in a food processor with a fat pinch of salt. With the motor running, dribble in the oil, chopping the ingredients coarsely.

Stop while it is still a very rough paste. (This mixture will last at least two days in the fridge.)

Add 1/4 C Monini Ambile EVOO to a medium frying pan. Heat oil for a few minutes, then add sage leaves 2-3 at a time and fry very quickly – just 3-5 seconds. Let drain on paper. Towel. Set aside. Once the squash is cool enough to handle, add it to a high powered blender with the onion, garlic, salt, ginger, nutmeg, and broth. Blend until smooth. Stir in the heavy cream. Pour soup into bowls and top with a drizzle of oil and cream, pomegranate seeds, fried sage, and croutons.