Ingredients:
- 200gm uncooked brown rice
- 1 small or half large butternut squash
- 100gm borlotti beans
- 300gm purple sprouting broccoli – trim off the hard stalks
- 2 cloves garlic
- 30gm parmesan
- 40ml olive oil
Method:
- Cook the brown rice as per pack instructions and cool quickly.
- Cut the squash in half lengthways – do not peel or scoop out the seeds.
- Peel the garlic and place 1 in each half of the squash, in with the seeds.
- Drizzle the squash and the broccoli with olive oil and roast gently (160’c) until soft.
- After approx. 5 minutes check the broccoli and if soft remove from the oven and cool.
- When the squash is soft, remove from the oven and scoop out the seeds and ‘stringy bits’.
- Blend the seeds and ‘stringy bits’ with the parmesan and olive oil to make a pesto, season with lemon juice and black pepper.
- Dice the squash into approx. 1.5cm chunks.
- Mix the cooled rice with the squash and the borlotti beans and season with lemon juice and smoked paprika.
- Top with the broccoli and then with the pesto.
Ingredients:
- 1 apple
- 20 raw sprouts
- 1 small red onion
- 1 medium carrot or parsnip
- 150gm blue cheese
- 4 teaspoon cranberry sauce (optional)
- 150gm sour cream
- 20gm raw buckwheat
Method:
- Toast or roast the buckwheat until brown and cool
- Peel, core and grate the apple.
- Remove outer leaves from sprouts, cut in half and thinly slice.
- Peel and thinly slice red onion.
- Wash and grate carrot or parsnip.
- Break the blue cheese up and mix in with the sour cream, add the cranberry sauce if using.
- Mix all ingredients together.
- Season with ground black pepper and lemon juice.
- Garnish with the toasted buckwheat.
Ingredients:
- Zest of one lemon
- 200ml of oil
- 100 ml soya yoghurt
- 370g self-rising flour
- 260g caster sugar
- 1.5 tsp baking powder
- 150g cherries
Method:
- Preheat the oven to 160c. Gas mark 3.
- Line a round tin with greaseproof paper or brush with some oil.
- In a bowl add the sugar, soya yoghurt, lemon zest and oil and mix well.
- Add the flour with the baking powder and mix well.
- Stir in 2/3rds of the cherries.
- Add the mixture in to the round tin and decorate with the rest of the cherries.
- After 15 minutes gently insert a skewer or knife, if it comes out clean its ready, if not, put back into the oven for 5 minutes.
- Leave to cool for 5 minutes then turn out onto a rack and peel off the paper.
- Once cool decorate with icing sugar.