AUTUMN RECIPES

Pumpkin Soup

Ingredients:
Serves: 2
2 apples
1 teaspoon cinnamon
1 teaspoon honey
Steps:
Cut the apples and remove the cores.
Add cinnamon and honey. Bake at 180C for 20 min.
And here you have it. ezz recipe.

Baked Apples

Ingredients:
Serves: 2
2 apples
1 teaspoon cinnamon
1 teaspoon honey
Steps:
Cut the apples and remove the cores.
Add cinnamon and honey. Bake at 180C for 20 min.
And here you have it. ezz recipe.

Lentil-stuffed roast squash

Ingredients:
Serves: 2
2 apples
1 teaspoon cinnamon
1 teaspoon honey
Steps:
Preheat your oven to 200°C and place your halved, scooped out squash on a parchment-lined sheet, cut face down. Bake this for 55-60 minutes.
In the meantime, prepare the filling.
Sauté the onions and garlic in a saucepan with about the olive oil until soft and fragrant.
Add the courgette and sun-dried tomatoes and cook on a medium heat until the courgette has softened a little.
Add all the other ingredients except for the peas and lemon juice and place a lid on the pan.
Leave to simmer for as long as your lentils require to cook (12 minutes for red, 40 minutes for green).
If there is still a lot of liquid remaining, simmer for a while with the lid off to reduce.
When the filling is ready, add the peas in and stir through, cooking for a further 5 minutes, and pick out the rosemary and sage.
Then take it from the heat and set aside.
After the baking is complete, take the squash out of the oven. Careful – it will be hot!
You can check to make sure it’s cooked through by turning it over and piercing with a fork – it should go through the skin easily.
Turn it back over and scoop out some of the soft flesh – leaving about a half inch border around near the skin.
Mix the scooped squash into your lentil mix and spoon it back into the squash ‘bowls’ – top with feta or any other cheese you fancy, and it’s ready to serve!

Autumn tomato chutney

Ingredients:
500Gg ripe tomatoes, chopped
3-4 cooking apples, peeled, cored and chopped
100g light muscovado sugar
250g onion, chopped
100g rasins
150g apple cinder vinegar
1tsp salt
½ tsp grounded ginger
½ tsp cinnamon
½ green pepper, chopped (or a jalapeño if you fancy some heat)
Steps:
Add all the ingredients to a large pan and bring to boil over a medium heat.
Reduce to a simmer and stir regularly until all the sugar has dissolved
Leave the mixture to boil for around 30-40 minutes until the fruit is tender and sauce is thick
Simply leave to cool then transfer the chutney to a sterilised jar and seal

Pumpkin soup

Baked apples

Lentil-stuffed roast squash

Autumn Tomato Chutney