Recipes

Ingredients 2 small butternut squash (or 1 large squash)  1tbsp. olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tbsp. smoked paprika 1tbsp tomato puree 500g lean beef mince  200g mushrooms, thinly sliced 400g tin good quality chopped tomatoes 1tsp red chilli paste 1 tsp sugar A few fresh basil leaves, finely chopped, plus extra to garnish Salt and freshly ground black pepper 2 x 150g mozzarella balls,...

Ingredients 250g sweet potato (2 large sweet potatoes) 1tbsp olive oil 2eggs 1tsp smoked paprika Salt & pepper to taste A handful of chopped coriander (or parsley) 1/4tsp red chili flakes Method Cut the sweet potatoes into 2.5” long chunks and spiralise using Zyliss SpiraSlice thin noodles blade. In a medium size frying pan heat up 1tbsp olive oil. Fry the noodles for 3-5 minutes until just softened but still...

Ingredients 25g unsalted butter, melted 2 x 320g packs ready-rolled puff pastry sheets (remove from fridge 20 minutes before using) 4 large red-skinned eating apples 2 tbsp. lemon juice 2 tbsp. apricot glaze 1 tbsp. icing sugar ½ tsp ground cinnamon Cream or crème fraiche, to serve Method Preheat the oven to 220C/200C fan/Gas Mark 7. Use a little of the melted butter to grease 8 holes of a 12-hole...

Ingredients For beetroot salad: 4 medium-sized beetroots Juice of ½ lemon 1 tbsp. rapeseed oil Salt & and freshly ground pepper 150g mozzarella ball, drained and torn into small pieces (or 150g of Vegan Mozzarella) 3-4 walnut halves, roughly chopped Few fresh parsley leaves to garnish For parsley pesto: 75g walnut halves 2 tbsp. lemon juice 25g fresh parsley  1 garlic clove, crushed 50g grated Parmesan (or 50g of grated Vegan...