Pumpkin and goats cheese salad
WHAT YOU NEED
3–4 tbsp olive oil, for roasting
300g pumpkin, peeled and cut into bite-sized cubes
salt and freshly ground black pepper
200g goats cheese
150g pine nuts, toasted
handful each of watercress,
rocket and baby spinach
3 radishes, sliced
150g peas, cooked
Dressing
150ml extra-virgin
olive oil
juice of 2 limes
1 tbsp cider vinegar
1 tbsp chopped fresh mint
1 garlic clove, crushed
WHAT TO DO
Preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a roasting tin, add the pumpkin and roast for about 30 minutes until golden and soft. Drain on kitchen paper and season well.
Combine the pumpkin with the rest of the salad ingredients in a large bowl. Make the dressing by putting all the ingredients in a screw-top jar and shaking it up like crazy. Drizzle the dressing over the salad and toss all of it together, then serve.
Chocolate Brownies
Chocaholics’ choice indulge your dark side with a squidgy square of chunky chocolate brownie.
WHAT YOU NEED
115g plain chocolate
55g Stork packet
3 medium eggs
225g caster sugar
1 teaspoon vanilla extract
40g plain flour
25g cocoa powder
1 teaspoon baking powder
55g set natural yoghurt
85g pecans or walnuts, finely chopped
WHAT TO DO
Start by preheating your oven to 160degC, 325degF or gas mark 3.
Then break the chocolate into a bowl, add the Stork, and melt over a pan of boiling water (or you can cheat by popping it in the microwave on medium power).
Put the eggs, sugar and vanilla into a large bowl and whisk together until creamy.
Sieve in the flour, cocoa and baking powder, then add the yoghurt, nuts, and chocolate mixture, and mix gently.
Pour into a greased, 9 inch (22cm) tin.
Bake for 45 – 55 minutes.
Leave to cool, cut into squares and get munching.
