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20 minutes

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20 minutes

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10 minutes

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15 minutes

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15 minutes

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10 minutes

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Pear, walnut and radicchio salad

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25 minutes

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15 minutes

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Berbere paste

2 minutes

Roast butternut salad

25 minutes

Roast butternut salad

By Michael Haigh

Serves 4

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 large butternut
1 T olive oil
Sea salt and freshly ground black pepper
3 - 4 cups fresh coriander leaves and shoots
1 lemon, zested and juiced
Chives, chopped, to garnish

Method

Preheat the oven to 180°C.

Peel the butternut and cut into 2 cm cubes. Place on a baking tray, drizzle with olive oil, season and roast for 25 minutes, or until crispy and cooked through.

Toss with the coriander, drizzle over the lemon juice and sprinkle over the zest.

Garnish with the chives.

Spinach lasagne

Air-fryer nachos

Home-made chips

Detox iced lollies

Fruity couscous salad

Patatas al Cabrales

Frixuelos with apple filling

Casadielles

Wheat-free flatbreads

Chunky pea puree

Pear, walnut and radicchio salad

Camembert and tomato tart

Tomato relish

Berbere paste

Roast butternut salad

Roast butternut salad

Ingredients

Method