Simple, tasty and hearty dinner. Great to help use up a glut of root veg that appears around this time of year. You can par-boil the butternut squash if you want to speed it up a bit too.
butternut squash, goats cheese log, milk, plain flour, sage, nutmeg, beef tomatoes, spinach, gnocchi, onions, garlic
Preheat the oven to 180c. Start by gently sauteing a sliced onion and two cloves of garlic in some oil, once soft add half a peeled and cubed butternut squash. Stir in 1 tbsp of plain flour to the veg and mix thoroughly. Slowly add about 300 ml of milk, stirring constantly. The mixture should thicken. Add a packet of gnocchi, handful of spinach, few sage leaves, 1/2 tsp of nutmeg and season with salt and pepper. Pour this mixture into an oven proof dish and top with slices of goats cheese and slices of tomato. Cook for about half an hour in the oven, or until the top is golden and enjoy.
As the nights are getting longer and it’s getting colder is can sometimes feel like all you want to eat is carbs until spring. This recipe is both healthy, warm and most importantly comforting after a long day. Works great cold for a pack lunch too.
2 parsnips, 2 carrots, sweet potato (or any root veg a similar colour), bulgar wheat, veg stock cube, goats cheese, rocket, honey, oil, chilli flakes, cumin, salt and pepper, enough for two people
Start by peeling the veg and cut into chunky batons, put in a baking tray with a glug of oil, 2 tsp of runny honey, 1/2 tsp of cumin seeds and a sprinkle of chilli flakes, cook at 180c for about 30 mins until soft. Put 140 gm of bulgar sweat on to cook following pack instructions, I add a stock cube to the water to give a bit of extra flavour. About 5 minutes before the veg is cooked stir through 100gms of cubed goats cheese and a handful of rocket. Put back in the oven until the goats cheese is starting to melt. Finally drain the bulgur wheat and add to the veg. Add a drizzle of balsamic, season and enjoy.