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.

Uplifting beetroot juice

The earthy beetroot has gentle uplifting qualities and the juice is perfect any time of day. This root vegetable pleases the pallet with a subtle sweetness on a deep savoury background. When combined with oranges and carrots it is reviving and satisfying. Our recipe cherishes the wholesome goodness of this purple treasure.

Ingredients for roughly 2 glasses

- 2 to 3 washed beets, depending on size (they should yield approximately 150 ml of juice)
- 2 washed oranges
- 2 to 3 scrubbed carrots

Preparing the juice

Cut off the beetroot tops and peel of the skin. Then remove the skin from the oranges and trim the carrots.

Use a centrifugal juicer to extract the goodness from the ingredients. Start with the beetroot, then carrots and oranges.

Refrigerate for 20 minutes and stir well before serving.

Sunset sharon juice

Sharon fruit is full of sweetness and vibrancy, making it a perfect ingredient for a refreshing evening juice. Not only does it taste delicious in company of carrots, apples and oranges, but it also replenishes your energy reserves after an active day. In combination with other fruits, this golden cousin of persimmons holds its own distinctive flavour whilst letting other ingredients complement its delectable qualities. There are countless permutations of sharon fruit juices and this particular mix of ingredients softens the permeating sweetness of this autumnal delight.

Bright colours and rich flavours stimulate the taste buds and energise the body

Ingredients for roughly 2 glasses

- 2 washed sharon fruits
- 4 to 6 scrubbed carrots, depending on size (they should yield approximately 200 ml of juice)
- 1 washed apple
- 1 washed orange

Preparing the juice

Start with the sharon fruit and remove the top leaf with a paring knife. Then trim the carrot tops and peel the orange.

Use a centrifugal juicer to extract the goodness from the ingredients. Begin with the carrots, then sharon fruit, orange and apple. Stir well before pouring into chilled glasses. Alternatively, refrigerate for 20 minutes before drinking.