For the past four mounts, Hugh Fearnley-Whittingstall has been vegetarian. Good on him. I often think that I could be vegetarian too – well, until someone puts a steak in front of me…or a pork pie, a roast chicken, a Cornish pasty…you get the point. I was in fact vegetarian when I was about ten [...]
Posts Tagged ‘butternut squash’
Lovely Hugh’s celeriac and squash pasty
Posted in Light Lunch, Maincourses, tagged blue cheese, butternut squash, cabbage, celeriac, Hugh Fearnley Whittingstall, puff pastry, puff pastry parcel, recipe, squash, veg, vegeterian on November 29, 2011 | 1 Comment »
Autumn salad
Posted in Light Lunch, Maincourses, Savoury snacks, tagged autumnal salad, balsamic, beetroot, butternut squash, dressing, food, halloumi, lemon, recipe, roasted, rocket, salad, tahini on October 3, 2011 | 6 Comments »
My friend summed up British pessimism the other day: “Every day that I wake up and see the sun’s still shining, it fills me with dread, because I know we’re going to pay when the weather breaks.” Food blogs are going mad with homemade lemonade, barbecues and ice cream…so I thought that I’d post something [...]
Ottolenghi’s Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses
Posted in Light Lunch, Maincourses, Savoury snacks, tagged almonds, aubergine, butternut squash, food, lemon, Ottolenghi, parsley, pomegranate, pomegranate molasses, pumpkin seeds, rach smith, rachel smith, recipe, sunflower seeds, the food i eat, thefoodieat, yoghurt on September 14, 2011 | Leave a Comment »
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 Sauce 1 medium aubergine 150g (I used less, about 100g) Greek yoghurt (I used [...]