Three Root Boulangere

Ingredients

• Leeks
• Garlic
• Celeriac
• Potatoes
• Parsnips
• Thyme
• Sage
• Vegetable Stock
• Cheddar Cheese

Method

1. Fry sliced Leeds and chopped Garlic in a little butter (5 mins)
2. Add chopped Thyme and Sage and fry (2 mins)
3. Remove leeks
4. Layer thinly sliced Celeriac, then Potatoes then Parsnips
5. Add Leeks on top
6. Repeat the layers
7. Pour over Vegetable Stock, cover and Bake @200C (1 hour)
8. Add more Stock if it gets too dry
9. Remove cover and sprinkle over grated Cheese for the last 15 mins
10. Serve with Green Beans

Butternut Squash and Chickpea Curry

Ingredients

• Butternut Squash
• Chickpeas
• Red Onion
• Garlic
• Spices (Cardamom, Cumin & Corriander Seeds, Chilli, Cumin & Corriander Powder)
• Cous-Cous
• Sutanas
• Corriander Leaves

Method

1. Scoope out seeds and cube Butternut Squash
2. Bake @180C in a little oil (30 mins)
3. Add thickly sliced Onion and whole Garlic (in skins)
4. Continue to Bake (20 mins)
5. Meanwhile roast the Seeds in a dry pan (2 mins)
6. Grind with the Powders in a pestle and mortor with Salt and Pepper and a little Oil
7. Tip the Spice back into the pan and fry (1 min)
8. Add the Chickpeas and the baked Butternut Squash and Onions
9. Remove the Garlic from their skins and mush up
10. Stir garlic into Chickpeas and Butternut Squash
11. Add a little water if too dry
12. Stir in chopped Corriander Leaves
13. For Cous-Cous pour over boiling water and cover (5 mins)
14. Break up with a folk and stir in Sultanas
15. Serve Curry with Cous-Cous and Flatbread, Naan Bread or Chappati