One list, five meals: Warm Salad of Beetroot and Squash in a Salty Dressing
Lasagna pasta sheets for 4, broken into bits
2 handfuls of kale, stems tripped off and the leaves roughly chopped
A dash of olive oil
6 fat sausages, cut into chunks
6 cloves of garlic, finely chopped
2 tsp of wholegrain mustard
1 tsp of chilli flakes
2 large tbs of creme fraiche
1 tbsp of white wine
80g of cheddar cheese, grated
Put the pasta sheets on to boil in lightly salted water and drain when they are cooked.
Steam the kale until it is has softened, takes about 10 minutes.
Heat the oil in a pan and fry the sausages, remove from the pan and set aside.
Fry the garlic in the same pan until it is about to change colour. Add the mustard and chilli flakes and stir in the creme fraiche, wine and cheese.
Keep stirring until the cheese has melted. Add the sausage back to the pan and toss the pasta through.
Stir in the kale and eat straight away.
650g of butternut squash, cut in half, remove the seeds and stringy flesh
2 tbsp of olive oil
1 onion, finely sliced
4 cloves of garlic, finely chopped
A small bunch of parsley, chopped
A bunch of sage, finely chopped
3 eggs, lightly whisked
60g of cheddar cheese, grated
120ml of milk
30g of blue cheese crumbled
Rub a little oil into the squash and place on a baking tray, in a hot oven, until the flesh is soft. It should take about 40 minutes.
Once the squash is cool enough to handle, scoop out the flesh and chop it up.
Heat another dash of oil and sauté the onion until it is turning translucent, add the garlic and fry until it is just about to change colour. Add the herbs to the pan and stir them through for about 30 seconds.
Mix together the squash, onion mixture, the eggs, cheddar and the milk and season. Pour into an oven proof dish and bake in the oven for 20 minutes.
Remove and sprinkle with a thin layer of the blue cheese and some black pepper.
Place back into the oven for another 10 minutes until the cheese on top is bubbling and it is heated through.
4 beetroot, topped, tailed, peeled and chopped
250g of squash, peeled and de seeded
3½ tbsp of olive oil
A stem of broccoli, broken into florets
1 clove of garlic, blanched in boiling water then very finely sliced
1 tbsp of cider vinegar
1 tbsp of lemon juice
4 anchovy fillets
1 tin of chickpeas, drained
A handful of sesame seeds
Crunchy bread for 4
Toss the beetroot and squash pieces in ½ tbsp of olive oil, season and place into a medium oven until they are soft. Steam the broccoli florets until they are bright green.
Blitz the garlic, vinegar, lemon juice, anchovy fillets and the rest of the olive oil with a soup gun until you have a smooth dressing.
Toss the broccoli, squash, beetroot and chickpeas in the dressing while the vegetables are still warm and sprinkle with the sesame seeds.
Serve with crunchy bread.
450g of potatoes, peeled and sliced
A dash of rapeseed oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
200g of kale, roughly chopped
½ cup of water
1 tsp of grated nutmeg
½ tsp of chilli flakes
¼ cup of milk
6 eggs, lightly whisked
80g of feta cheese crumbled
Boil the potato chunks in lightly salted water until they have softened but still have a little bite. Drain the water and set them aside.
In a large heavy pan sauté the onion in a dash of rapeseed oil until it is translucent. Add the garlic and continue frying until it is about to change colour.
Add the kale to the pan and stir.
Add half of the water and stir gently until it is absorbed. Keep adding the rest of the water as needed until the kale softens.
Add the potatoes and stir them through the kale.
Mix together the eggs, milk, nutmeg and chilli. Pour the mixture over the pan and shake it so the egg gets right in under the vegetables.
Allow to cook over a low heat until it starts to firm up.
Sprinkle the top with the cheese and transfer to a medium grill until it is cooked through and the cheese has melted.
1 small onion, roughly chopped
2 red chillies
100 mls of cider vinegar
4 tsp of mixed spice
3 cloves of garlic
2 tbsp of soy sauce
2 tbsp of rum
1 tsp of honey
8 chicken legs
A dash of rapeseed oil
Rice for four
Pomegranate, cut in half and seeds removed
A knob of butter
Blitz together the onion, chillies, cider vinegar, half of the mixed spice, garlic, soya sauce, rum and honey and seasoning. Keep going until you have a smooth paste.
Rub the sauce all over the chicken legs and pour the remainder into an oven proof dish.
Fry the chicken until browned all over then lay it on top of the sauce and place in to an oven heated to 200 degrees.
Put the rice on to boil in lightly salted water and drain when cooked.
Remove the chicken from the oven when it is cooked through, about 20 minutes, and set it aside to rest.
Stir the remaining mixed spice, most of the pomegranate seeds and the butter through the rice and serve it with the chicken.
Sprinkle the rest of the pomegranate seeds over the dish.
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