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1 butternut squash about 500g, cut into chunks with pith and seeds removed
150g chestnut mushrooms, halved
100g green lentils
1 shallot, finely chopped
1 clove of garlic, finely chopped
300ml vegetable stock
A small handful of chopped fresh basil
Olive oil
A little truffle oil to finish
Salt
Pepper
preparation 7 mins • you cook for 6 mins •
Serves 2
Watch a 30 second preview of my cook-along video below
This great recipe is all about deep flavours. It's so tasty, yet so healthy and packs four of your 'five-a-day'. The sweetness of the roasted butternut squash with the earthy mushrooms and lentils works so well. Throw in a good whack of fragrant basil at the end and top with a drizzle of truffle oil for the ultimate in richness. This vegetarian dish showcases some wonderful ingredients that I don't believe we use enough! This is a two part recipe. In part one we start cooking the lentils and roast the squash. In part two we bring everything together and finish off.
Large frying pan/wok with a lid
Baking tray
Measuring jug
Spoons to stir
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Before you start, preheat your oven to 200c. Have all the ingredients out and ready except for the basil. Put the squash on a baking tray and put your frying pan/wok on the hob on a high heat. Now click here!
Before you start, turn the hob off and take the tray out of the oven. Peel or slice the skin off the squash, chop the basil and click here!
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This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.
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Preheat your oven to 200c and put a large frying pan/wok on the hob on a high heat. Pour in about a tablespoon of olive oil and then throw in the shallot, garlic and mushrooms. Cook for about a minute, stirring to ensure that nothing burns. After a minute, add in the lentils, stir and cook for about 1.5 minutes.
Whilst the lentils are cooking, pop the squash chunks on a baking tray, skin side down. Drizzle a little olive oil over the squash, sprinkle with salt and pepper then set the tray aside. Pour the stock into the frying pan/wok, bring to the boil (probably instantly), then reduce the heat right down, cover and simmer gently for 40 minutes. Put the baking tray in the oven for 40 minutes so that everything is ready at the same time.
After the 40 minutes, there should be a lot less liquid in the pan on the hob. If it looks too much like a soup, then turn the heat up to to bubble vigourously for a minute or so. Likewise, if the pan is too dry, add a splash of water from the kettle to loosen it. As soon as you've sorted the pan out, remove the tray from the oven and slice the skin off the squash.
Add the squash to the lentils and mix together along with a pinch of salt and pepper. Finally add a small handful of chopped fresh basil.
To serve, simply divide between two bowls and then drizzle a little truffle oil over the top.
I hope that you enjoy it.
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