Butternut and apple rice

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Serves: 4 Time: 30 minutes

  • 1 onion, sliced
  • 2 cloves garlic finely chopped
  • 1 peeled, deseeded, cubed butternut squash
  • 2 red apples, cored and cubed
  • 1 tsp dried thyme
  • 2 tbsp milk or cream (or vegan alternative)
  • 400g cooked rice
  • 150g kale
  • 45g grated parmesan (or vegan alternative)

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Heat a little oil in a large frying pan or casseroled dish on a medium high heat before adding the onions and garlic, fry for about 5 minutes until the onions are soft.

Add the squash and thyme and fry for 5-10 minutes until the squash is tender.

Add the kale and cooked rice the stir to combine. Mix in the milk or cream to bring everything together. cook for another 5 minutes to heat the rice through.

Add the apples and parmesan and stir a few times until the cheese has melted and combined fully.

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Serve and garnish with some more parmesan and fresh thyme.

Prasorizo

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Serves: 4 Time: 30 minutes

  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 1 leek, halved lengthwise then sliced
  • 150g Arborio rice
  • 750 ml veg stock
  • 1 tsp dried oregano
  • 2 leaves fresh basil, thinly sliced
  • 100g feta (or vegan alternative)
  • 25g pine nuts (optional)
  • Salt
  • Pepper

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Fry the onions, garlic and leek on medium heat until soft (5 mins)

Add the rice and cook for 2 minutes

Add the veg stock, oregano, basil leaves, salt and pepper

Simmer until all the liquid is absorbed by the rice (about 15 minutes)

If rice is not cooked add some water and cook for a few more minutes

When the rice is cooked add the feta and melt into the rice

Add the pine nuts and stir through for a bit of crunch

Serve with warm crispy bread

Mushroom and walnut ravioli

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Serves: 2 Time: 1 hour 15 minutes

  • 300g mushrooms, sliced
  • 100g walnuts, roughly chopped into small pieces (keep some for garnish)
  • 2 cloves garlic, finely diced for filling
  • 2 cloves garlic, sliced for dressing
  • 2 tsp onion powder
  • 1 tsp rosemary
  • 200g mascarpone or ricotta
  • 2 eggs beaten
  • 200g flour
  • 2 tbsp butter
  • Salt
  • Pepper
  • 2 spring onions, sliced for garnish

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To make the pasta:

Make a well with your flour with a little salt.

Pour the eggs into the well of flour and carefully combine until you have a sticky ball. Don’t worry if the flour doesn’t all get incorporated.

Knead the dough for 10 minutes then wrap in cling film and leave to rest in the fridge for at least 1 hour.

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To make the filling:

Fry the mushrooms and the diced garlic together with the rosemary, onion powder, salt and pepper over a medium high heat for about 10 minutes until the mushrooms are cooked and everything is fragrant.

Gently toast the walnuts in a dry frying pan while the mushrooms are cooking.

Cut the mushrooms, garlic, and walnuts down as small as possible, if you have a food processor this will save a lot of time and effort.

Combine the chopped, cooked mushrooms and garlic in a bowl with the cheese.

Place in the fridge to cool.

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Once the dough is rested and the filling has cooled, cut the dough into two equal pieces, and roll them out into long, wide sheets as thin as possible.

On one sheet place tsp size balls of the filling mix leaving a gap of a few cm between each one.

Dab a little water around the edges of the pasta and between the filling balls and then place the other sheet of pasta on top.

Slowly work your way along pressing the top sheet down around the filling making sure there is not air trapped between the sheets of pasta.

Cut each ravioli out using a pizza cutter and crimp the edges around each one using a fork, so they don’t burst when cooking.

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Melt the butter in a frying pan and add the sliced garlic on a medium heat.

Place the pasta into boiling salted water for 3-4 minutes until cooked.

Transfer the pasta into the frying pan and coat with the garlic butter.

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Serve and garnish with grated parmesan, spring onions and some small pieces of walnut.

Chicken shawarma

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Serves: 4 Time: 1 hour 30 minutes

Chicken shawarma:

  • 8 chicken thighs, cut into thin bite sized pieces
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp ground coriander
  • ½ tsp chilli powder
  • ¼ tsp cinnamon

To serve:

  • 2 cloves garlic, crushed
  • Flatbreads or pitta wraps
  • 1 iceberg lettuce, sliced
  • 2 salad tomatoes, quartered
  • 1 red onion, sliced
  • 20 ml chilli mayo per person (optional)

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Mix all the ingredients together in a bowl then cover and refrigerate for at least 1 hour but preferably overnight.

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Place a large frying pan on a high heat.

Once the pan is hot place the chicken on the pan making sure not to overcrowd the pan and cook in batches for 6-10 mins (without moving the chicken too much). Turning once about halfway through cooking.

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Serve in flatbreads or pitta wraps with chili mayo, lettuce, quartered tomatoes and sliced raw red onion.