Middle-eastern roasted squash, carrot and parsnip

We were delighted with this warming autumnal supper dish that served as a leftover lunch for the next day. Trickled with the spice sauce, the vegetables present a simple yet satisfying meal that tantalizes the senses with a Middle-eastern combination of flavours.

The following recipe has been adapted from Lakeland's "Tagines".

Ingredients for 6

- 900 g of peeled, de-seeded and cubed butternut squash
- 1 tbsp of olive oil

- 4 large, washed and trimmed carrots, thickly sliced
- 2 large, washed and trimmed parsnips, thickly sliced

- A small handful of mint leaves to garnish
- 40 g of roasted pine nuts (to roast, place pine nuts on a hot frying pan and toss for few minutes until they start to colour)

For the spice sauce
- 2 cloves of garlic
- 1 tsp of cumin seeds
- 1 tsp of coriander seeds
- 1/2 tsp of ground coriander
- 1 tsp of sea salt
- 1 tbsp of olive oil
- 20 g of butter
- 55 g of dark muscovado sugar
- 375 ml of apple juice

Preparing the dish

Preheat oven to 200 degrees Celsius. Coat the squash in the oil and roast in a large oven proof dish until tender (about 25 minutes).

Meanwhile, boil the carrots and parsnip separately until tender. Drain well and set aside.

To make the spice sauce use a small electric spice blender (or mortar and pestle) to blend garlic, cumin, coriander, cinnamon, salt and oil until the ingredients form a thick paste.

Melt the butter in a heavy saucepan and add the paste. Cook for 3 minutes stirring continuously. Then add the sugar and juice, bring to the boil and cook on a low to medium heat until the sauce starts to thicken.

Place the vegetables in a large bowl and trickle with the sauce - use as much or as little as you like. Toss gently to combine and sprinkle with pine nuts and mint leaves.

Serve whilst still warm.

Butternut squash and red lentil stew

It is a warming and flavoursome dish that combines creamy and soft texture of the butternut squash with delicately pronounced crunch of the red lentils. Although simple, there is much more to this dish than textures. The richness of spices makes it a joy to cook with as the exotic smells of turmeric, cinnamon and ground ginger infuse the kitchen air. Each delectable mouthful is intense and powerful with a peppery aftertaste from the coarse ground pepper. As with most meat free dishes from Hugh Fearnley-Whittingstall, no one ingredient is a star attraction. Instead, it is a harmonious blend of balanced components that creates a multidimensional and complete dish.

The following recipe is adapted from "River Cottage Veg everyday!" by Hugh Fearnley-Whittingstall.

This easy and comforting stew makes a perfect autumn weekday dinner. A scrumptious meal after a busy day in the City

Ingredients for 4

- Splash of rapeseed oil

- 2 chopped onions

- 2 chopped garlic cloves

- 1 finely diced celery stalk

- 100 g of red lentils

- 400 g of drained chickpeas from tin

- 500 ml of passata

- 300 g of butternut squash, peeled, deseeded and cut into large chunks

- 50 g of orzo or alphabet pasta

- 1/2 tsp of coarse ground black pepper

- 1 tsp of ground turmeric

- 1 tsp of ground cinnamon

- 1 tsp of ground ginger

- 8 saffron strands

- A handful of parsley 

- A bunch of coriander, leave some for garnishing

- 2 bay leaves

- 1.2 litres of vegetable stock

- Optional dates to serve

Lusciously orange butternut squash provides texture to the stew whilst the seeds are a good topping for a home made bread

Preparing the stew

Ideally use a cast iron pan and heat the oil first. Add the onions and garlic and sauté until soft and lightly browned. Then stir in the celery, pepper, turmeric, cinnamon and ginger and fry for 2 to 3 minutes. 

Add the lentils, chickpeas, saffron, passata, parsley and coriander. Gently simmer for 15 to 20 minutes until the flavours start to come together. 

Then add the squash, stock and bay leaves. Cover and cook over a low heat for about 30 minutes. Check for seasoning and adjust salt if needed. Lastly, add orzo or pasta and continue cooking for a few more minutes until it is tender.

Scatter with coriander and serve steaming hot. For an extra tasteful adventure, accompany the stew with dried dates. Their caramel sweetness beautifully cuts through the spices and excites the taste buds even more.

Dates, perhaps unusual, are a perfect match for this stew