Butternut squash and sweet potato soup
WHAT YOU NEED
200g butternut squash, peeled and diced
150g sweet potato, peeled and diced
750ml vegetable stock
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp fromage frais
4 slices wholemeal bread
WHAT TO DO
ADD the butternut squash, sweet potato, stock, cinnamon and nutmeg to a large saucepan. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Season to taste with salt and pepper.
Pulse the soup in a blender until smooth.
Return the blended soup to the saucepan and tip in the fromage frais.
Stir to combine and divide between two bowls. Serve with a chunk of fresh bread, or two, if you like.
Bubble and squeak
WHAT YOU NEED
400g sweet potatoes, peeled and cut into small chunks
200g spring greens, roughly chopped
25g margarine
1 onion, diced
1-2 tbsp capers
4 reduced fat pork sausages
1 tbsp olive oil
WHAT TO DO
Boil the sweet potatoes for 15 minutes, or until soft. Add the spring greens for the final three minutes of cooking time, but discard any thick stalks. Then drain well and mash the sweet potatoes and combine with the spring greens.
Meanwhile, melt half the margarine in a large frying pan and gently fry the onion for five minutes, or until softened. Then tip the cooked onion into the saucepan with the sweet potatoes and spring greens. Also toss in the capers. Combine well.
Meanwhile, place the sausages under a preheated grill for 15 minutes, turning occasionally.
Wipe out the frying pan and then add the remaining margarine and oil. Take large spoonfuls of the sweet potato mixture and space them out in the pan. Pat each down with a spoon or spatula to make a flat cake, squeezing the moisture out. Fry gently for about five minutes on each side, or until golden on the outside.
Serve up with those sizzling sausages.
Green Curry
WHAT YOU NEED
100g brown rice
1 tbsp olive oil
2 garlic cloves, crushed
A small chunk of fresh root ginger, peeled and coarsely chopped
1 heaped tbsp Thai green curry paste (purists can make their own)
170ml reduced fat coconut milk
200ml chicken stock
2 sticks lemongrass, cut in half and smashed
1 red chilli, deseeded and diced
A large handful of coriander, roughly chopped
2 chicken breasts, skinless and boneless
100g fine green beans, trimmed
1 green pepper, deseeded and thinly sliced
1 tbsp fish sauce
WHAT TO DO
Preheat the grill to medium-high. Cook the rice according to packet instructions, then drain.
Heat the oil in a wok and stir fry the garlic, ginger and curry paste for three minutes, or until fragrant.
Add the coconut milk, stock, lemongrass, chilli and half of the coriander and simmer for 10 minutes.
Meanwhile, grill the chicken for 10 minutes, or until cooked throughout, turning halfway. Then slice into chunks and set aside.
Add the beans, pepper, cooked chicken chunks and fish sauce to the wok. Stir fry for three minutes or until the vegetables are tender but still with bite. Cover and let the curry sit for a few minutes to allow the flavours to infuse. Serve with the rice and an ice cold beer.
