Roasted Sweetcorn and Cheddar with Mustard
Roasted sweetcorn and black-eyed peas are finished with melted cheddar, then folded through mustard yogurt. Serve on crisp baguette pieces with lemon wedges.
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Roasted Turkey and Mushrooms with Yogurt
Turkey breast, pumpkin and mushrooms are roasted together and finished with sage and cider. Serve over natural yogurt with crisp baked filo pieces.
Sweetcorn and Black-Eyed Pea Pita Bites
Roasted pumpkin and partly mashed black-eyed peas bind a topping of sweetcorn, finely diced cucumber and radish, parsley and black pepper. Serve on crisp pita triangles.
Sweetcorn and Butternut Squash Sauce
Roasting sweetcorn and small butternut cubes brings golden edges to this yellow vegetable sauce. They are blended with raw shallot, chives, cider and red wine vinegar for a sharp finish.
Sweetcorn, Mushroom and Pumpkin Soup
Sweetcorn, mushrooms, pumpkin, onion and celery are simmered in water with rosemary. Parsley is stirred through the soup just before serving.
Turkey and Black-Eyed Peas with Brown Rice
Turkey breast and pumpkin simmer with cider, sage and onion. Cooked black-eyed peas and brown rice are folded in and heated before serving.
Turkey and Butternut Squash Soup
Turkey breast, butternut squash and sweetcorn simmer in a broth with onion, sage and tomato purée. The soup is served with both solids and broth in each bowl.
Turkey and Kale Rice Soup
Turkey breast and brown rice simmer with onion, then kale is added near the end. Chives and lemon finish this unblended soup.