Sweet potato noodles with creamy cashew sauce

Butternut squash noodles and cashew cream

I’ve mentioned before that I’m a bit of a late adopter to the spiralizing party – mainly due to the fact that the spiralizer I bought appears to chew up veg and spit it out in an unappetising heap, rather than beautifully curled noodles. Since then the spiralizer has been packed away in the cupboard and I’ve shied away from vegetable noodles until now. Continue reading

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Butternut and sweet leek hash

Butternut squash and sweet leek hash

When a friend suggested she’d bring along a lovely pot of corned-beef hash and baked beans for us to eat on the first night of a camping trip, I felt a little queasy. Having no other food options other than a few marshmallows and a packet of crisps, I took a  deep breath and tentatively tucked in. Swallowing my pride I had to admit that actually, it was rather nice, and I wouldn’t be averse to eating it again – but not too soon….

With a vegetarian husband and a fussy toddler – when do you stop calling a child a toddler? He’s three-and-a-half and will be starting school next September, so maybe I’ll start calling him the boy, but not yet….but I digress. So, with the husband being a non-meat eater (if you can actually call corned beef meat), a re-make of the campfire dinner was out of the question. Luckily, my food heroine Anna Jones, came to the rescue with her butternut squash and sweet leek hash – a recipe from her new book a modern way to cook. Continue reading

Butternut squash and spinach rotolo

Roasted squash, spinach and feta cheese rotolo

This roasted squash, spinach and feta cheese rotolo recipe comes courtesy of Save With Jamie, Jamie Oliver’s book of money-saving meals. Roloto, means rolled in Italian, and this dish involves rolling squash, spinach and feta cheese in pasta sheets. You then cut the rolls in half, stand them up in a dish of a tasty tomato sauce so their tops are poking out and then pop them in the oven to bake for 35-40 minutes. Continue reading