The Blog

A quick, easy and light salad that is full of great flavours. The pecan nut crumble is almost praline like and adds a great crunch and sweetness that compliments the butternut. Time: 1 Hour Serves: 4 Difficulty: Easy Ingredients 2 Chicken Breasts 500g Butternut (Cubed) 150g Blue Cheese Olive oil 4 Garlic Cloves (crushed) 8 Rosemary Sprigs (finely chopped) 1 Tsp Dried Thyme 1 Tsp Oregano 100ml White Wine Salt & Pepper 150g Salad Mix: Baby Spinach, rocket, watercress 100g Pecan

Butternut risotto is one of my absolute favourite things to cook. Roasting the butternut till caramelised adds extra depth of flavour to the dish and making the butternut into a puree turns this into one of the more luxurious risottos you will have ever eaten. It comes together in just over an hour because of the roasting and risotto stirring time (the only part of making risotto that I don't enjoy). The toppings are optional but the saltiness you get from the bacon along wit

As the temperatures drop we turn to that simple, cosy craving that never fails: the humble soup. Over this winter we'll bring you our favourite soup recipes as well as experiment with new flavours. This is one of our favourites and adding the red pepper elevates the soup from just simple butternut flavour without much more effort in terms of preparation. Time: 1 Hour Serves: 2-4 Difficulty: Easy Ingredients 1kg Butternut (cubed) 2 Red Peppers (cut in strips) 30ml Olive Oil 4

After a weekend of big family meals a simple and light midweek salad is always a good reprieve. It can be paired with a simply cooked protein or eaten by itself. Pushing the roasting of the vegetables just far enough so they begin to caramelise is the secret to making this a salad to remember. Time: 40 minutes Serves: 4-6 Difficulty: Easy Peasy Ingredients 500g Butternut 4 Red Onions 1/4 Cup Olive oil 3 Garlic Cloves 1 Tsp Dried Sage 1 Tsp Oregano Kosher Salt Black Pepper 1/2

Ottolenghi's very full tart is a true labor of love and sure to be the star dish on any weekend lunch or dinner. The first time I made it myself I couldn't find shortcrust pastry in any shop and so I learned how to make it myself. This was the first time I had tried to make a pastry and it went quite well and since then this tart has held a special place in my heart. The original tart has aubergine, sweet potato and feta which I swapped out for rosemary roasted butternut and

Since Ashleigh bought me a pasta machine in 3 years I have absolutely fallen in love with the process. Its simple and meditative and once you've tasted good fresh pasta it'll be almost impossible to go back to dried. Some may scoff at me saying it's simple but trust me, it may take 2 or 3 tries to get right but once you're used to the feel of a correct pasta dough you'll never struggle again. Having said that, this specific Spinach Pasta Tortellini is not something to tackle