Stuffed Butternut Squash

We’re on the cusp, perched right in-between seasons - is it winter? is it spring? Well, while the weather can’t quite decide what it’s doing from one day to the next, we’ve been busy in the kitchen roasting up a mouth-watering Stuffed Butternut Squash recipe (which we then swiftly followed by baking not one, but two loafs of Banana Bread, yum!). 

If you’ve a bit of time to spare, we whole-heartedly recommend trying out the squash - not only is it delicious, but you can also vary the veg and use up whatever you have in the fridge. Just remember to add things like mushrooms to the roasting tray a little later so as to get the best out of them.

What you’ll need (use the whole squash to feed four)...

1 large Butternut Squash (de-seeded)

Your choice of veggies - we used...

1 courgette, chopped roughly

1 red onion, chopped roughly

1 red pepper, chopped roughly

1 large handful of mushrooms, chopped roughly

As many garlic cloves (whole) as you like

Grated mozzarella

What you need to do...

1. Preheat the oven to 200 degrees.

2, Cut the butternut in half lengthways, drizzle in oil and roast for about 30 mins.

3. Add the veggies to your roasting tray, drizzle in oil and roast for about 30-40 mins.

4. When the butternut is ready (and the veggies, too), scoop out the flesh, mix it with the veggies and stuff the skin of the butternut with your scrummy veggie mix. 

5. Top with a good sprinkling of mozzarella and roast until the cheese browns and melts.

6. Divide the squash into portions and serve with a cherry-tomato salad. Enjoy.

Winter quinoa and duck egg salad

All of us have our go-to recipes – the ones we've made time and again and they never fail to disappoint. One of ours is a simple, yet super-healthy winter salad, and it’s really filling, not to mention absolutely delicious.

To serve two, you'll need:
1.5 - 2 cups of quinoa
A bunch of asparagus, grilled in salt and oil
2 duck eggs, poached (or hen’s eggs)
2 large handfuls of rocket
2 handfuls of small-ish potatoes

For the dressing:
Half a cup of olive oil
1 heaped teaspoon of wholegrain mustard
1 teaspoon of honey
A splash of cider vinegar (optional)

Method:
1. Boil the potatoes and add the quinoa to a separate pan of boiling water (you can buy it pre-cooked, too). 2. Roll the asparagus in oil and sea salt, then pop them under the grill for ten minutes or so.
3. When the potatoes, quinoa, and asparagus are nearly done, drop your eggs into another pan of boiling water with a splash of vinegar.
4. Drain the potatoes and quinoa and place them into a large bowl with the asparagus. Add the dressing and mix everything together before splitting the mixture into two bowls.
5. Top each dish with your freshly poached egg, rocket and a good sprinkling of sea salt and pepper. Divine!
 

Easy, healthy, burger dressing

We have the Americans to thank for introducing us to the good old ‘burger and fries’ and it’s a dish Brits (and the rest of us) love just as much.


Burgers in buns make for a wonderful simple supper too, and just by switching a few sides - such as mayonnaise for juicy home-made salsa - gives an old classic a delicious, yet healthy spin.


Here's how to make the salsa (it literally takes minutes and costs next-to-nothing):


Ingredients
4-5 ripe tomatoes
tsp of ground coriander seeds
¼ tsp cumin
1 clove of garlic, smashed
½ a small onion, diced
½ a small green chilli (with or without seeds)
dash or two of freshly squeezed lime juice


Method
Drop all the ingredients into a food processor and give it a whizz - not too long though; the salsa is best a bit chunky.


Pile on freshly grated beetroot, rocket, a sprinkling of mozzarella, and enjoy!