This is a comforting, indulgent hug in a bowl, full of the flavours of autumn with a warming kick from the chilli. This recipe is great for using up your leftover halloween pumpkin, but would work equally with any other of the season’s squash (like Crown Prince, Butternut or Delicata). The addition of the chestnut and toasted sourdough topping adds another dimension.
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In an effort to eat more sustainable seafood, I’ve been looking at what’s on the market and came across Fish4Ever. Their tinned fish range was created with nutrition and variety in mind, with all fish sourced from small scale boats, using the most selective methods, and processed by fisheries that are local to the fish.
If you’re a last-minute meal planner like me, these are perfect to have tucked away in the cupboard – ready to dig out for a quick and tasty midweek dinner like this.
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This fuss-free traybake only uses a teaspoon of sun-dried tomato pesto with some cheap dried herbs and tins to add tons of flavour to a tray of healthy roasted veggies. It also uses up a couple of slices of stale sourdough to make some crunchy croutons – you could use whatever bread you have going spare.
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Wild garlic season is in full swing right now. If you’re lucky enough to live near a patch, gathering up some wild garlic whilst you’re out for your daily walk / run / cycle can set you up for a fun afternoon of finding delicious ways to make it last for weeks to come.
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