Butternut Squash and Sweet Potato Soup

Ingredients

• Butter - 25g
• Olive oil - 1 teaspoon
• Onion - 2, peeled and chopped
• Garlic - 2 cloves, peeled and chopped
• Sea salt, freshly ground black pepper
• Smoked paprika - 1½ teaspoons
• Butternut squash - 1, peeled, deseeded and chopped into 2cm pieces
• Sweet potato - 1, peeled and chopped into 2cm pieces
• Fresh thyme - 3-4 springs (or 1 teaspoon dried thyme)
• Hot chicken or vegetable stock - 1 litre

PREPARATION

1. Heat the butter and olive oil in a large saucepan. Add the onion, garlic, salt and black pepper and cook over a gentle heat for about 5 minutes until soft. Sprinkle the smoked paprika over the mixture and stir together for a minute until fragrant.
2. Add the chopped squash, sweet potato, thyme and hot stock. Bring to a simmer, cover and cook for 15-20 minutes or until the vegetables are tender. Using an immersion blender (or a liquidiser) puree the soup.
3. Return to the pot, heat through and taste for seasoning. Serve topped with a dollop of yoghurt.
4. Serves 6 generously.

Winter Vegetable Cobbler


Ingredients

For the vegetable filling

• 1 tbsp olive oil
• 1 cloves garlic chopped
• 1 large red onion, roughly chopped
• 2 leeks sliced
• 225 g swede, chopped
• 3 carrots, sliced
• ½ cauliflower, separated into florets
• 1 x 400g canned chopped tomatoes
• 60 g red lentils
• 285 ml vegetable stock
• 1 tsp Tabasco sauce, (optional)
• 2 tsp chopped thyme

For the cobbler topping

• 225 g self-raising flour
• pinches salt
• 60 g butter
• 125 g cheddar cheese, grated
• 2 tsp chopped sage
• 1 egg, beaten
• 85-115 ml milk

PREPARATION

1. Preheat the oven to 180C/160C fan/gas 4.
2. 
For the vegetable filling: heat the oil in a large pan and fry the garlic and onion for 4-5 minutes, or until softened. Add the leeks, swede and carrots and fry for 2-3 minutes, then add the cauliflower florets, chopped tomatoes and lentils. Stir well. 

3. Add the stock, Tabasco (if using) and thyme and bring to the boil. Season to taste with salt and freshly ground black pepper, then transfer the mixture to an ovenproof dish and cover with a lid or foil. Bake for 30-40 minutes, or until the vegetables are nearly tender. Remove from the oven. 

4. Increase the oven temperature to 200C/180C fan/gas 6.
5. 
For the topping: sift the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in three-quarters of the grated cheese and the sage. 
6. In a bowl, whisk together the egg and milk. Gradually stir into the dry ingredients until the mixture comes together as a soft dough (you may not need all of the egg and milk mixture). Turn out onto a floured work surface and lightly knead until smooth. 
7. 
Roll out the dough until it is 1cm thick, then cut into 5cm rounds with a cutter. Arrange the dough circles on top of the vegetable mixture in the pie dish, overlapping the pieces slightly to make sure there are no gaps. Brush with the remaining egg and milk mixture and sprinkle with the remaining cheese. 
8. Bake the cobbler for 15 minutes, or until the topping is risen and golden brown. 
9. To serve, spoon the cobbler into shallow bowls.

Salmon Provencale 

Ingredients

3 large tomatoes

3 shallots, roughly chopped

1 tbsp. (of each) roughly chopped fresh chervil, basil, tarragon and chives

Juice of ½ lemon

1½ tbsp of balsamic vinegar

2 tbsp olive oil plus extra for drizzling

4 boneless salmon steaks, about 150g (5½ oz) each

Pinch of salt

PREPARATION

1. Preheat oven to 150 degrees C or gas mark
2. Blanch tomatoes by plunging them into boiling salted water for 1 minute then plunging into cold water for 1 minute. Drain, peel and discard the skin
3. Cut into quarters, remove the core, dices the flesh. Put tomatoes in a bowl with the shallots, chervil, basil, tarragon and chives. 
4. Whisk together the lemon juice, balsamic vinegar and 2 tbsp of olive oil, add to the tomato mixture and toss through.
5. Season salmon with pinch of salt, drizzle with olive oil and sear the steaks in a large frying pan for 30 seconds on each side.  
6. Transfer the salmons to a baking tray and bake in oven for 12 minutes, until cooked through.
7. To serve, drain the salmon on kitchen paper to absorb an excess oil, then place steaks on each plate and spoon 1-2 tbsp of tomato mix over salmon steaks.
8. Serve with lightly steamed - asparagus, courgettes and broccoli or a lovely mixed salad.

Roasted Corn, Black Bean & Mango Salad

8 servings,

Preparation Time: 45 minutes

Ingredients

2 teaspoons olive oil

1 clove garlic, minced

1 1/2 cups corn kernels

1 large ripe mango, (about 1 pound), peeled and diced

1 15-ounce or 19-ounce can black beans, rinsed

1 chopped red onion

1 diced red pepper

3 tablespoons lime juice

1 1/2 tablespoons chopped fresh parsley

1/4 teaspoon ground cumin

Salt & pepper to taste

PREPARATION

1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. 
4. Transfer the corn mixture to a large bowl. 
5. Stir in mango, beans, onion, bell pepper, limejuice, fresh parsley, cumin and salt.

Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.

Summer Vegetable Crepes 

4 servings

Preparation Time: 30 minutes

Ingredients

1/3 cup reduced-fat sour cream

1/2 cup chopped fresh chives, divided, plus more for garnish

3 tablespoons low-fat milk

2 teaspoons lemon juice

3/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

2 cups chopped zucchini

1 1/4 cups chopped green beans

1 cup fresh corn kernels

1 cup part-skim ricotta cheese

1/2 cup shredded Red Cheddar Cheese

1/4 teaspoon freshly ground pepper

4 9-inch "ready-to-use" crêpes or make your own using a pancake mix

PREPARATION

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, red cheddar cheese, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper.
4. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the centre of the crêpe. Use the paper to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate.
5. Repeat with the remaining crêpes and filling.
6. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Mini Brie & Apple Quiches 

30 quiches

Preparation Time: 15 minutes

Ingredients

30 mini fillo shells (two 1.9-ounce packages; see Note)

1/2 medium apple, peeled and finely diced

5 large eggs

1 teaspoon Dijon mustard

1/4 teaspoon salt

Pinch of freshly ground pepper

Pinch of ground nutmeg

4 ounces Brie (1/2 small wheel), cut into 30 squares

PREPARATION

1. Preheat oven to 350°F.
2. Arrange fillo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted and the fillo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Veggie Sausage Casserole

There are many different veggie sausages on the market - just find a brand you like and use it for this casserole.

Ingredients

675g potatoes, peeled and cubed


30ml olive oil


1 medium onion, chopped


2 cloves garlic, chopped


1 bay leaf
2 tsp dried thyme


1 cooking apple, cored and cubed


450g carrots, sliced


1 packet veggie sausages


275g chopped, tinned tomatoes


300ml vegetable stock


1 tbsp tomato puree 


salt and pepper to taste

PREPARATION

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.
2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.
3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5. Season with salt and pepper and serve with crusty bread.

Braised Tofu and Vegetables

Ingredients 


1 (350g) packet tofu firm silken style (such as Blue Dragon)


1 teaspoon olive oil


3 teaspoons sesame oil, divided


1 (220g) tin whole water chestnuts, drained and sliced


90g (3 oz) fresh shiitake mushrooms, stems removed


150g (5 oz) mangetout, trimmed


1/2 teaspoon oyster sauce


225ml (8 fl oz) water

PREPARATION

1. Slice tofu block into 3 long slabs lengthwise. Wrap each slice in kitchen roll, and press to squeeze out excess water.

2. In a large frying pan over medium high heat, add olive oil and 2 teaspoons of the sesame oil.
3. Once the oil is hot, add the tofu slices to the frying pan. 
4. Fry for about 5 minutes on each side, or until delicately browned.

5. Remove tofu from frying pan, and slice into cubes. 
6. Add the remaining teaspoon sesame oil to the frying pan, and stir-fry the water chestnuts, mushrooms and mangetout. 
7. Mix together water and oyster sauce, and add to the frying pan along with the tofu. 
8. Cover, and cook over low heat for about 10 minutes.

Tip:
 Try braising with vegetable or chicken stock instead of the water for more flavour