DETAILS Serves 4 INGREDIENTS 100g blueberries1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)2 tbsp avocado oil1 x 400g can cooked green lentils1 pomegranate100g pecans1 tsp smoked paprika½ tsp cumin2 tbsp maple syrup2 tbsp olive oilSalt and pepper METHOD Preheat the oven to 200 C.Chop the pumpkin into large chunks. Toss in the avocado oil, cumin, smoked paprika and ...
This recipe created by nutritionist Anita Bean could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. The flageolet beans boost the protein content, but you can easily substitute chickpeas or ...
DETAILS Serves: 8Prep: 10 minutesSet: 3 hours INGREDIENTS 100g salted butter200g (70% cocoa solids) dark chocolate, roughly chopped70g golden syrup200g digestive biscuits, roughly broken200g glacé cherries, halved100g whole pistachios, roughly chopped METHOD In a large saucepan, melt the butter, chocolate and golden syrup over a low heat, stirring continuously until smoothly melted, then turn off the heat.Reserve a heaped tablespoon ...
DETAILS Serves: 8Prep: 15 minutesCook: 30 – 35 minutes INGREDIENTS 1 medium cauliflower, cut into florets, and the inner leaves100ml olive oil, plus 1 tbsp for roasting the cauliflower40g rye bread, blitzed into breadcrumbs250g ditali pasta, macaroni, mezzi rigatoni or orecchiette6 garlic cloves, finely chopped1 dried chilli, crushed3 free-range egg yolks200g sour cream80g Parmesan-style cheese, gratedlarge handful of ...