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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Recipes by Avery Bell
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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.
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 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.
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 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.
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.
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.