Inspired by
Arthur Weasley
Arthur Weasley was an English pure-blood wizard in the employ of the Ministry of Magic, as well as a member of the second Order of the Phoenix. He was a staunch believer in the equality of all magical and Muggle folk and was the head of the Weasley family.
He and his wife, Molly, had seven children: sons Bill, Charlie, Percy, twins Fred and George, and Ron, as well as their daughter Ginny. Arthur began working for the Ministry, in the Misuse of Muggle Artefacts Office until 1996 when he was promoted to head of the Office for the Detection and Confiscation of Counterfeit Defensive Spells and Protective Objects.
After the war, he saw his family expand even further with the addition of twelve grandchildren, through the marriage of many of his surviving children and returned as the Head of the Misuse of Muggle Artefacts Office.
Weasley Carbonara
Arthur Weasley leads a family strong, all with ginger hair. I've used butternut squash and chorizo through strands of spaghetti to recreate the colours of their hair.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and half the oil on a roasting tray. Toss, season then roast for 30 mins. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
Heat the remaining oil in a frying pan and cook the chorizo over a medium-high heat for 5 mins, until crisp. Set aside.
Cook the pasta in a pan of salted boiling water for 10 mins. Drain, reserving 100ml water, and return to the pan.
Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 mins over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.
Ingredients
Directions
Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash, garlic, fennel and half the oil on a roasting tray. Toss, season then roast for 30 mins. Peel the garlic cloves, then in a food processor whizz to a purée with the cream and half the squash.
Heat the remaining oil in a frying pan and cook the chorizo over a medium-high heat for 5 mins, until crisp. Set aside.
Cook the pasta in a pan of salted boiling water for 10 mins. Drain, reserving 100ml water, and return to the pan.
Whisk the Parmesan and eggs together, then pour over the pasta with the purée and reserved water. Stir for 2-3 mins over a low heat until thick. Stir in the chorizo and parsley. Serve with the reserved squash and Parmesan.
