This dark green butternut squash is so different, but in a good way. It tastes like chestnuts! It’s great as a snack.
- 1 dark green butternut squash
- Salt and pepper
- 1 tsp coconut oil or vegetable oil
- Preheat the oven to 180 degrees.
- Peel the butternut squash and cut into small chunks.
- Season with salt and pepper and cover the squash with coconut oil.
- Cook for 20 minutes or until golden brown.
This recipe will cater for 2 people. This dish has so much flavour and is so easy to make. The vegetables absorb the flavour of the lamb and it has that winter warmer feel to it.
- 2 lamb shoulder chops
- Tsp garlic purée
- 6 sprigs of Rosemary
- 3 potatoes
- 1 small aubergine
- 2 red onions
- 250g pumpkin
- Tbsp vegetable oil
- Salt and pepper
- Season the lamb with salt and pepper and rub the garlic purée all over it.
- Peel the pumpkin and onions and then put them into a large roasting tray. Leave the skins on the aubergine and potatoes and cut them up into chunks too. Add them to the roasting tray, cover in 1 tbsp of vegatble oil, and season with the rosemary, salt and pepper. Use your hands to mix the oil and seasoning evenly across the vegetables.
- Place the lamb shoulder chops on top of the vegetables and then place in the oven for around 45-60 minutes or until the lamb and vegetables are crispy and brown.
- To serve, plate up the vegetables evenly between two plates, and then top them with the lamb and some parsley for garnish.
This is a perfect winter treat. I’m eating this for breakfast at the moment. I actually look forward to getting up!
- 6 small pears
- 1 tbsp honey
- 10g full fat butter
- 2 tbsp Greek yogurt
- 4 raspberries
- Sprinkle of seeded granola
- Cut off the stalk from the top and bottom of the pears.
- Cut the pears in half and remove the core.
- Put them face down in a pan and add one table spoon of honey and 10 grams of butter.
- Turn the heat of your hob up high. The honey butter mix will start to bubble. You want to leave it bubbling until the pears start to caramelise and you can see the sauce turn to the colour you can see in the picture.
- To plate up, dollop a couple of table spoons of greek yogurt, place two pear halves on top along with the raspberries and seeded granola.
- You now have 5 portions of pears left over to munch on. You can leave it in the the fridge for 5 days, or freeze it in portions and heat it up later on.
It is all about butternut squash this month! There are so many different types on offer at the moment. I got a bit excited and bought 5. Now I’m improvising lots of different recipes.
This recipe will serve 2 people.
- 1 butternut squash
- Salt and pepper
- 1 tsp coconut oil
- 1tsp garlic powder
- 1 tbsp Greek yogurt
- 250g fresh pasta
- 2 rashers of smoked bacon (for a vegetarian option, replace the bacon with parmesan)
- 6 cherry tomatoes
- Fresh basil
- Turn the oven on to 180 degrees. Peel and slice up the butternut squash into moon shapes.
- Put the butternut squash on a non-stick oven tray, or some non-stick baking paper. Season with salt and pepper and coconut oil. Bake in the oven for 20 minutes.
- Whilst the butternut squash is cooking cut the bacon into small pieces and then fry them in a pan until they are super crispy. Put the cooked bacon on to a plate lined with kitchen towel to soak up the fat.
- Remove the butternut squash from the oven and blitz in a blender along with the Greek yogurt and garlic powder. Add a tiny bit of water if it gets stuck, but the sauce should be a thick consistency.
- Boil the fresh pasta for 2 minutes. Drain the pasta and then add the sauce and chopped cherry tomatoes. Cook for another 2 minutes.
- To serve, divide the pasta between two bowls and top with the bacon bits and freshly chopped basil.
If your throat is sore and you’re losing your voice, this is a great little pick me up that is tasty and quick to make.
- Half a lemon
- 1 tbsp Manuka honey
- Cup of boiling hot water
- Boil the kettle
- Cut a lemon in half and remove the seeds
- Squeeze the lemon into a cup and add the manuka honey
- Leave the spoon in the cup and add the hot water
- Stir and add a slice of lemon for garnish
It’s been so long since I posted a recipe! Life has been busy. Travelling around Thailand, the start of a new school term, getting engaged, moving between houses! Manic is an understatement. However, I haven’t forgotten my HUNI vision. I thought I would come back with a little inspiration from my travels around Thailand. It’s a one pot wonder that is incredibly tasty and perfect to come home to after a nice Sunday walk.
This beef stew would easily feed a big family of 8.
- 700g of stewing beef
- 2 tbsp plain flour
- 1 tsp Chinese five spice powder
- 1 tsp ground pepper
- 1 tsp salt
- 1 tbsp garlic powder
- 2 tbsp soy sauce
- 1 tbsp muscavado sugar
- 2 large onions, peeled and roughly chopped
- 1 green chilly
- 1 tsp chilli flakes
- 4 large tomatoes, chopped
- 2 tbsp tomato purée
- 5 carrots
- 2 star anise
- 2 beef stock cubes mixed with 600ml of boiling water
- 450g butternut squash, peeled and cubed with skins on!
- Fresh green herbs to garnish – Basil or corriander
- Combine the beef, flour, spice, salt, pepper, lemongrass, garlic, soy sauce and sugar in a Pyrex casserole dish (one that is suitable to cook on the hob and in the oven). Leave to marinate whilst preparing the vegetables.
- Preheat the oven to 160 degrees.
- Chop up the butternut squash, carrots and tomatoes into chunks (leave the skins on, it’s less hassle and adds more fibre).
- Put the casserole dish on the hob and brown the beef cubes.
- Add the choped onions, chilly, and chilli flakes and fry for a couple of minutes.
- Add the tomatoes, tomato puree, carrots, butternut squash, star anise, beef stock and bring slowly to a rolling simmer.
- Cover the casserole dish and transfer to the oven to cook for 1 hour.
- Stir the stew and return to the oven and cook for a further 30-45 minutes until meat is very tender.
- Once removed from the oven, leave to the casserole to cool down for 5 minutes.
- Serve into big bowls and add some chopped basil leaves or corriander to serve.
This recipe is perfect for 1 person.
- Half a nectarine
- 5 frozen strawberries
- 1 handful of frozen blueberries
- 1 tbsp Greek yogurt
- A squeeze of honey
- A sprinkle of mixed seeds
- Blitz the strawberries, blueberries, and Greek yogurt with a dash of water and a squeeze of honey. The consistency of the smoothie should be quite thick, so be careful how much you put in.
- Pour the smoothie into a bowl. Cut up the nectarine into segments and place them on top.
- Finish it off by sprinkling some mixed seeds.