Ottolenghi’s Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses

Ingredients

1 large butternut squash
2 tbsp olive oil
1 tbsp green, unsalted pumpkin seeds
1 tbsp sunflower seeds
1 tbsp black sesame seeds
(1 tsp nigella seeds)
10g sliced almonds
basil leaves, to serve
sea salt, freshly ground black pepper… 

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Mother’s Day Pistachio Macaroons

There isn’t anything that says “I love you Mum” more than a box of ludicrously tricky sweets.

Anyone can phone up Interflora, or ping over a Moonpig card. Sacrificing your Saturday afternoon to fiddle about with meringue is love indeed though…. 

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