Butternut squash and quinoa salad
Serves 2-3

INGREDIENTS

  • 1 medium butternut squash
  • olive oil for roasting
  • pinch dried basil
  • 200g ready-to-eat quinoa
  • 1 vegetable stock pot
  • 100g feta cheese
  • 1 small carrot, grated (around 50g)
  • 50g garden peas
  • 50g pitted black olives
  • ½ small onion

 

METHOD

  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried basil and cook for 50-60 minutes.
  3. Cook the quinoa according to the directions on the package, but instead of cooking it in plain water use the vegetable stock pot.
  4. Whilst the quinoa is cooking, mix the rest of the salad ingredients in a big bowl.
  5. When the butternut squash is done, take the tray out of the oven and carefully cut up the squash up into even chunks.
  6. Stir in the chunks and the ready quinoa with the other ingredients in the salad bowl and serve!

So yummy and filling – packed with goodness! Feel free to add peppers, dried tomatoes, garlic and even some meat into the mix! We didn’t as I am allergic to peppers & tomato but Im sure it would taste amazing!

Chicken stock

I realise that the picture might not sell this to you as it’s not a very appetising one BUT if you want full control over what goes into your system, especially during autumn/winter when you tend to eat a lot more soups and stews, I can wholeheartedly recommend making homemade chicken stock instead of buying it in store.

It is super easy to make and can be used for so many various things (soups, stews, sauces, gravy etc)!

INGREDIENTS

  • 1-1.5kg chicken (doesn’t matter if it’s the same parts or one whole that you chop up, just makes sure it has BONES and skin as that gives it the flavour!)
  • 1 big yellow onion
  • A bit of olive oil (not too much as the skin will give off oils)
  • Fresh herbs (I use a mix of thyme, rosemary and sometimes parsley)
  • Some roughly chopped carrots (optional – adds nice colour and sweetness but not really needed!)
  • Some roughly chopped parsnips (optional – adds sweetness but not really needed!)
  • Salt & pepper (and chilli flakes if you want it a bit spicey)

 

METHOD

  1. Finely chop up the onion and add to a big pot
  2. Add the oil, salt & pepper and chicken to the pot (and the chopped root veg + chilli if you’re using them)
  3. On medium heat, fry everything until the onion is more or less see-through
  4. Add enough water so that it goes two fingers worth over the top of the chicken (so put two fingers together, tilt to the side and thats how much the water should go over the chicken
  5. Add the fresh herbs (as much as you want really…) and cover the pot
  6. Cook for AT LEAST 60-80 minutes on low heat
  7. Once some of the water has boiled off, have a taste and either take it off the stove or continue cooking (up to your preferences)
  8. Take out EVERYTHING that’s in the stock (leftovers can make it go bad much quicker) and if you’re worried about the amount of oil/fat – simply cool it down and take off the “hardened fat” off the top before using the stock for anything.

Now I personally don’t like wasting food, so I usually take the chicken that has been boiled to pieces and use it in salads or broths.

Check out some of the other recipes if you would like to do the same!

“Orsii” Curry
Serves 2-3

This is one of my staple dinners as it is super tasty, very filling, quick and pretty cheap to make because you can vary the ingredients you put in it.

INGREDIENTS

  • 500g of skinless chicken thighs (but you can use pork or beef or lamb too!)
  • 1 large red onion
  • 1 large or 2 medium leeks
  • 1-2 garlic cloves
  • 1 medium courgette
  • 250g fresh baby spinach
  • 5-6 button mushrooms (optional)
  • 3 tablespoons of Sainsburys Garam Masala spice
  • 250ml coconut cream
  • Salt & pepper
  • Olive oil

 

METHOD

  1. Chop up all the veg and the meat into chunks as big and thick as half your thumb.
  2. Take a big saucepan, add the meat, onion, leek, a splash of olive oil, the Garam Masala spice and salt & pepper.
  3. Fry it for about 5 minutes then add the courgette and crushed garlic cloves.
  4. When the meat looks like it is about 85% done, add the mushroom if you are using any, as well as the coconut cream.
  5. Stir well and let it cook for about 15 minutes.
  6. Taste carefully after 15 minutes and add any extra seasoning if needed plus the baby spinach.
  7. Stir until the spinach looks done (should take 1-2 minutes) and then the dish is ready to serve.

We usually have this dish with cooked brown rice, but if you add more vegetables or more meat, you could have it just on it’s own as well.

The only ingredients you really need in this dish is the meat, the onion & leek, the Garam Masala spice & the coconut cream – so feel free to experiment with different meats and green veg if you want, I usually try to go for whatever is on offer.

You can also try adding some red lentils, sweet potato or butternut squash – they are great replacements for rice!