Supplies
- ½ butternut squash
- 250g rigatoni pasta
- 2tbsp creme fraiche or soft cream cheese
- 20g parmesan or grana padano
- 1tsp smoked chili flakes
- 3 sprigs of fresh thyme leaves or 6 sage leaves
- 25g blue cheese & 25g chilli cheddar
- 2tbsp olive oil
- 2tsp rock salt
- black pepper
Steps
- Preheat your oven to 190°c fan, gas mark 5.
- Peel the butternut squash, half down the middle and de-seed. You only need one half for this recipe so set the other half aside. Chop into 2cm cubes and place on a baking tray. Drizzle with 1tbsp olive oil, salt and pepper and roast in the middle of an oven for 30 minutes until golden.
- While the squash is roasting, chop the garlic clove and remove the leaves of the thyme or chop the sage.
- Bring a pan of water up to a boil and season generously with salt. Add the rigatoni into the water and cook until alendente. Usually for 8-10 minutes. Drain your pasta, reserving 1 cup of pasta water.
- Heat 1tbsp olive oil in a large pan, add the chilli flakes and garlic and lightly fry. Reduce the heat and add in the herbs of choice along with the creme fraiche and cheese of choice.
- Remove the squash from the oven then using a potato masher, gently mash into a paste. Add that to the saucepan along with the cooked pasta and pasta water and stir to combine.
- Sprinkle in either cheese and then stir to combine again. Taste for seasoning.
- Plate up with a fresh grating of parmesan and black pepper.
Supplies
- 6 soft shell tortilla wraps
- 2tbsp olive oil
- 1 medium red onion
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2tsp smoked paprika
- 1tsp ground cumin
- 1/2tsp cayenne pepper
- 2tbsp harissa & 1tbsp chipotle
- 2 cloves of garlic, chopped
- 1 jar of passata
- 1 small red chilli, choppped
- 1 can of jackfruit, drained
- 1 can of mixed taco beans in chilli sauce
- 1 ball of mozzarella or 150g grated mozzorella
- 10 cherry tomatoes, quartered
- 1 avocado, chopped
- Large bunch of fresh coriander
- 1 lime, juiced
- rock salt
- black pepper
Steps
- Drain the jackfruit and pat dry with sheets of kitchen towel. Set aside.
- Slice the onion and slice the peppers to roughly 1cm strips, you don’t have to be too particular. Peel and
- Add 1tbsp olive oil to a pan, pull the jackfruit apart with your hands before adding it into the hot oil. Gently fry then add in the onion and peppers. Once softened, add in the spices along with the garlic and choice of harissa or chipotle paste.
- When the jackfruit has crisped up, add in the can of mixed taco beans along with the tomato sauce and stir.
- Reduce the sauce until it has thickened slightly and turn off the heat. Preheat your oven to 190° fan, gas mark 5.
- Get a large oven proof dish and lightly grease with some olive oil.
- Warm the tortillas slightly in a microwave or oven before filling each wrap with the enchilada filling. Evenly fill and roll, assembling in a line in the dish.
- Add 1/2tsp smoked paprika and 1/2tsp cayenne pepper to the passata and pour over the filled tortillas.
- Sprinkle with the mozzarella and bake for 25-30 minutes until golden and oozy.
- Meanwhile, for the speedy salsa simply combine the cherry tomatoes with the chopped avocado in a bowl. Chop some fresh coriander, stalks and all and stir through the tomatoes with a glug of olive oil and season with salt and pepper. Finally squeeze with the lime juice and set aside.
- Remove from the enchiladas from the oven, sprinkle with fresh coriander leaves and serve with the chunky salsa as a side.
Supplies
- 2 medium brown onions
- 2tbsp curry paste (I used balti)
- 4 brioche buns
- 4 poppadoms
- 1 iceberg lettuce
- 4tbsp chili jam or mango chutney
- ½ roasted butternut squash, mashed
- 1 red chilli, chopped
- 1 thumb size piece of ginger, grated
- 1 garlic clove, chopped
- 1tbsp olive oil
- 100g plain flour
- 50ml water
- 2tbsp natural yoghurt
- ¼ cucumber, grated
- 6-8 mint leaves, chopped
- Handful of coriander leaves, chopped
- rock salt
- black pepper
Steps
- Using the other half of the reserved butternut squash, chop the squash into 2cm cubes and place on a baking tray. Drizzle with 1tbsp olive oil, salt and pepper and roast in the middle of an oven for 30 minutes until golden. Keep the oven on.
- Peel and thinly slice the white onions and add them to a bowl along with the garlic, chilli, grated ginger, curry paste, flour and water. Mix well.
- Once your squash has roasted, mash with the back of a spoon or potato masher and mix with the onions.
- Heat 1tbsp olive oil in a large frying pan until hot. Form 4 patties or bhajis from the onion mix and add them to the pan one by one.
- Cook each patties for 3 minutes on either side until golden. Once cooked, place onto a lined baking tray (I use baking paper) and put them into the oven to crisp up while you prepare your buns.
- Half your brioche buns and place into the oven to toast up.
- To make the raita, mix the natural yoghurt with chopped coriander and mint. Then grate in the cucumber, You can squeeze the grated cucumber before if you don’t want it to be too watery. Season with salt and pepper.
- When the buns have toasted, top the base of the bun with the raita, then shredded iceberg lettuce. Add your onion pattie and top with chilli jam or mango chutney then crush your popadom and place that on top. Finish with the lid of the bun and eat immediately.