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Pineapple sorbet with caramelised lemon

20 minutes

Pork recipes

Apricot-and-pork rib-eye casserole

30 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Egg recipes

Baked coconut custard with soft meringue and persimmon

30 minutes

Olive ice cream with warm organic white chocolate sauce

2 hours (freezing time)

Olive and caramelised onion tart

20 minutes

Coconut waffles with salmon and avocado

30 minutes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Penne with baked butternut and tomato sauce

30 minutes

Penne with baked butternut and tomato sauce

By TASTE

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

500 g peeled organic butternut, cut into small cubes
200 g whole baby tomatoes
1 head organic garlic, halved across
a few sprigs of rosemary
a few sprigs of rosemary
olive oil
sea salt and freshly ground black pepper
300 g freshly cooked organic penne, for serving
a handful of organic rocket (optional)
shaved organic Cheddar, for sprinkling
ribbons of crispy butternut skins, for sprinkling (optional)

Method

Preheat the oven to 200°C. Line a shallow baking tray with baking paper. Add the butternut cubes, tomatoes, garlic and rosemary. Moisten with olive oil and season with salt. Roast for 25 to 30 minutes, until tender and starting to char. Season with freshly ground black pepper. Discard the rosemary. Meanwhile, cook the penne. Strain, reserving the water. If you like, mix some rocket with the hot pasta then add the roasted vegetables and squeezed roasted garlic. If necessary, loosen with a little pasta water or a little more olive oil. Check seasoning. Serve with lots of shaved organic Cheddar. Deep-fry the butternut skins, until crisp, if using.
Cook’s tips: To save time, use ready-peeled chunks of organic butternut or pumpkin. Leftover pasta can be baked in a cheese sauce or in a savoury custard of organic egg beaten with full-cream organic milk and grated organic Cheddar.
Per serving: 1578.2kJ, 12.8g protein, 18.1g fat, 36.7g carbs

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Penne with baked butternut and tomato sauce

Penne with baked butternut and tomato sauce

Ingredients

Method