Bell Pepper and Pumpkin with Potato
Bell pepper, pumpkin, potato and onion cook with a little cider until tender. Cooked black-eyed peas are warmed through and parsley is added before serving.
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Bell Pepper and Salmon Toast Bites
Roasted salmon and tender butternut squash are folded with diced bell pepper, feta, rosemary and Dijon mustard. The topping is spooned onto small crisp toasts just before serving.
Black-Eyed Peas and Salmon with Yogurt
Roasted black-eyed peas and salmon are folded through yogurt with cheddar, Dijon mustard and cider. Serve warm with crisp baguette toasts.
Blueberry, Maple and Almond Crumbles
Blueberries sweetened with maple syrup bubble under a buttery almond topping. Individual ramekins keep the fruit filling and crisp crumbs separate.
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Butternut Squash and Bell Pepper Pita Bites
Roasted butternut squash is mashed with ricotta and folded with black-eyed peas, finely diced bell pepper and radish, parsley and sage. Spoon the topping onto crisp pita triangles.
Butternut Squash and Brown Rice Pasta
Butternut squash, mushrooms and onion are softened in a pan, then combined with cooked brown rice and pasta. Chives and lemon wedges finish the dish.
Butternut Squash and Cheddar Rice
Butternut squash, pumpkin, potato and onion are cooked until tender and combined with brown rice and Dijon mustard. Cheddar is melted through at the end, with lemon served alongside.
Butternut Squash and Potato with Cheddar
Butternut squash, potato, bell pepper and onion cook together with rosemary. Cheddar and parsley are folded through after the vegetables are tender.
Cheddar and Bell Pepper Salad
Cheddar, bell pepper and sweetcorn are layered on a platter with rocket, parsley and rosemary. An olive oil and red wine vinegar dressing is spooned over the salad before a brief rest.
Cheddar and Sweetcorn Rice Salad
Chilled brown rice, cheddar, sweetcorn and bell pepper are dressed with Dijon mustard, olive oil and red wine vinegar, then arranged over lettuce.
Cranberry and Maple Pistachio Cake
Chopped fresh cranberries and pistachios run through a maple batter. Baking powder lightens the mixture, which is spread in a broad tin and rested before cutting ten portions.
Maple and Cranberry Mini Cakes
Small maple squares with chopped cranberries and rolled oats. Coconut milk and dairy milk hydrate the oat mixture before flour is folded in and the cakes are baked through.
Maple and Pumpkin Mini Cakes
Finely grated pumpkin and peeled lime flesh fill these cocoa mini cakes. The rich batter is baked in square moulds, producing compact portions with the fruit dispersed through the crumb.
Mushroom and Butternut Squash Soup
Mushrooms and butternut squash are softened in olive oil, then simmered with onion, cider and rosemary. Cooked black-eyed peas are warmed in the broth before serving.
Mushroom, Cheddar and Kale Salad
Mushrooms, cheddar and kale are gently combined with radish and chives, then dressed with olive oil and red wine vinegar. Reserved kale finishes the bowl.
Oat and Maple Honey Cake
A dense oat cake sweetened with maple syrup and honey. The quick-cooking flakes absorb cream before baking; rest the cake in its shallow tin so the warm portions can hold together.
Peach Crumble with Cocoa and Oats
Juicy peach pieces bake beneath a dark cocoa and oat crumble. Spoon the warm dessert from its baking dish after a short rest.
Pear and Blueberry Vanilla Tart
A crisp pastry shell holds a vanilla almond filling with pear slices and blueberries. Cool the tart before cutting so the filling and crust hold together.
Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
Potato and Mushroom Rice with Mustard
Potato, mushrooms, butternut squash, tomato and onion simmer with Dijon mustard until tender. Cooked brown rice is folded through the vegetables.
Roasted Kale and Sweetcorn with Yogurt
Roasted turkey breast, kale and sweetcorn are folded with a yogurt dressing made with partly mashed corn, cider and black pepper. Serve warm with pita wedges.
Roasted Mushroom and Potato Sauce
Roasted button mushrooms are blended with yogurt, red wine vinegar, black pepper and rosemary. Hand-mashed boiled potato thickens the mixture into a creamy sauce without being worked through the blender.