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

Roasted Vegetables with Salsa Verde

Ingredients

• Butternut Squash
• Fennel
• Pepper
• Courgette
• Garlic
• Shallot
• Plum Tomatoes
• Balsamic Vinegar
• Olive Oil

Pilau Rice:

• Basmati Rice
• Onion
• Butter
• Fish Stock

Salsa Verde:

• Parsley
• Mint
• Lemon Juice
• Dijon Mustard
• Extra Virgin Olive Oil

Method

1. Chop Vegetables into large chunks, place in oven dish
2. Cover in Olive Oil and Balsamic Vinegar
3. Bake @180C (1 hour)
4. For Pilau Rice, melt a little butter in oven dish and fry onions until soft
5. Add Rice and Fish Stock cover with tin foil, and Bake @180C (30 mins)
6. For Salsa, finely chop Parsley and Mint (4:1 ratio)
7. Tip into a blender with a little Lemon Juice and Dijon Mustard
8. Gradually pour in Extra Virgin Olive Oil with blender on until you have a good consistency
9. Season well
10. Serve Vegetables with Salsa Verde drizzled on top, and Pilau Rice on the side

Porotos Granados

Ingredients

• Onion
• Butternut Squash
• Garlic
• Bay Leaf
• Smoked Paprika
• Oregano
• Vegetable Stock
• Green Beans
• Mixed Beans (Pinto, Cannellini, Red Kidney, etc)
• Sweetcorn

Method

1. Fry sliced Onion in oil (3 mins)
2. Peal and scoop seeds out of Butternut Squash, then cube
3. Add to Onions and continue to fry (5 mins)
4. Add chopped Garlic and fry (1 min)
5. Add Bay Leaf, 1tsp Paprika, 1tsp Oregano and fry (1 min)
6. Pour in 1 litre of Vegetable Stock and simmer until Butternut Squash is soft
7. Add Green Beans, Mixed Beans and Sweetcorn and simmer (5 mins)
8. Season well, stir in a little more chopped Oregano and serve.

Butternut Squash & Chickpea Stew

Ingredients

• Onion
• Butternut Squash
• Celery
• Baby Carrots
• Garlic
• Turmeric
• Cinnamon
• Ginger
• Red Lentils
• Chickpeas
• Chopped Tomatoes
• Vegetable Stock
• Bay Leaf
• Orzo Pasta
• Dates
• Coriander Leaves

Method

1. Fry sliced Onion (5 mins)
2. Add chunks of pealed and de-seeded Butternut Squash, diced Celery and pealed baby Carrots (5 mins)
3. Add Garlic, Turmeric, Cinnamon, Ginger (2 mins)
4. Add Lentils, Chickpeas Tomatoes Stock and Bay Leaf, simmer (50 mins)
5. Add Pasta and continue to simmer (10 mins)
6. Serve with Dates and chopped Coriander Leaves

Butternut Squash & Fennel Lasagne

Ingredients

• Butternut Squash
• Garlic
• Thyme
• 500ml Milk
• Onion
• Celery
• Bay Leaf
• Pepercorns
• 25g Flour
• 25g Butter
• Fennel
• Cheddar and Goats Cheese

Method

• Bring milk, Onion, Celery, Bay Leaf and Peppercorns to boil
• Remove from heat and allow in infuse
• Scoop out seeds from Butternut Squash and cube
• Cover in oil, season and Bake @180C (20 mins)
• Meanwhile fry Fennel until soft
• For Sauce, melt Butter, add Flour to make a roux (1 min)
• Remove form heat
• Sieve Milk to remove Onion, Celery, Bay Leaf
• Whisk Milk into roux a little at a time
• Remove Butternut Squash from oven and stir in Garlic and Thyme
• For Lasagne, layer Sauce, then Fennel and Butternut Squash, then Lasagne Sheets and repeat
• Sprinkle over grated cheese and Bake @180C (30 mins)

Squash & Fennel Spelt

Ingredients

• Butternut Squash
• Cumin Seeds
• Chilli Flakes
• Fennel
• Garlic
• Walnuts
• Sunflower Seeds
• Pearl Barley
• Sugar Snaps
• Lemon Juice
• Goats Cheese

Method

1. Scoop Seeds out and cube Squash (you can leave skin on) and season
2. Sprinkle over Cumin Seeds and Chilli Flakes
3. Drizzle over oil and Bake @180C (15 mins)
4. Add Sliced Fennel, whole Garlic (with skin) and return to oven (20 mins)
5. Add Walnuts and Sunflower Seeds, return to oven (5 mins)
6. Meanwhile boil Pearl Barley (17 mins)
7. Add Sugar Snaps to Pearl Barley and boil (3 mins)
8. Drain Barley and Sugar Snaps
9. Remove Squash and Fennel from oven
10. Take out Garlic, remove skin, mash and mix back in to Squash and Fennel
11. Mix in Barley and Sugar Snaps
12. Squeeze over Lemon Juice
13. Top with Goats Cheese