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.
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Recipes by Mira Rowan
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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.
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.
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.
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.
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 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 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.
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.