Butternut squash and polenta terrine
METHOD
Cut the butternut squash in half, season with salt, chopped thyme and 2 tablespoons of olive oil and bake at 180C for 30 minutes.
In a deep base pan place the rest of the olive oil, the chopped shallots and garlic and gently cook for 2 minutes. Scoop the flesh from the roasted butternut squash and add to the pan. Cook on low for 5 minutes then add the polenta and the stock and keep cooking for 15-18 minutes. Add the Parmesan cheese and pour the mixture into a buttered bread tin and bake in a water bath at 170C in the oven for 30 minutes.
To serve, wash and cut the chard. Heat the rest of the butter, add the mace and sauté the chard with a little salt for 3-5 minutes on medium heat.
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Grantham school joins Carol Service in celebration of town’s hospital![]()
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Pupils from St Mary’s Catholic Voluntary Academy are taking part in the first Carol Service to celebrate the special relationship Grantham and District Hospital has with the town and surrounding communities.![]()
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The school children will join in the singing of favourite Christmas Carols as well as perform their own set musical piece at the Carol Service on Thursday 11th December at 7pm, in St Wulfram’s church, Grantham.![]()
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Deputy Head Teacher Olivia Mumford said: “The Carol Service is a fantastic opportunity for our pupils to share the joy of music while showing appreciation for the incredible work done at Grantham and District Hospital. It’s a privilege to support such an important event in our town."![]()
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The Carol Service has been organised by United Lincolnshire Hospitals Charity, who work closely with staff at Grantham and District Hospital and provides those extras for staff and patients that NHS budgets are unable to fund. ![]()
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Further details on the Grantham NHS Carol Service can be found by visiting www.ulhcharity.org.uk/news/christmas-carols-at-grantham-st-wulfram-church-in-thanks-for-towns-sup...