INGREDIENTS - Serves 8
Half a pumpkin or a whole squash, peeled, deseeded and chopped
Handful fresh thyme
2 garlic cloves, skin on
1 tin cannellini beans
4 tablespoons tahini
6 tablespoons olive oil
1 lemon, juice & zest
Salt & pepper
1. Preheat oven to 180ºC. Add the chopped pumpkin / squash to a roasting tray with 2 tablespoons of the olive oil, the garlic cloves, the thyme (save a few leaves for sprinkling), and a dash of lemon juice. Roast for about 40 minutes until starting to caramelise.
2. Set a few pieces of pumpkin aside, discard any thyme stalks and add the pumpkin to a food processor with the beans, tahini, olive oil, lemon juice & zest, salt, pepper and squeeze in the flesh from the roasted garlic. Whizz everything until smooth. Add a dash of water if the hummus is too thick and adjust seasoning to taste.
3. Spoon into a wide bowl, fill the centre with the reserved roasted pumpkin and sprinkle with thyme leaves and smoked paprika. Serve with flatbreads or radicchio leaves.
This rich smoothie tastes like a delicious chai milkshake. It's really filling and great for a boost of energy.
INGREDIENTS - Makes 2 large / 4 small smoothies
12 dates, stoned
300ml oat milk or alternative
2 tablespoons tahini
Seeds from 2 green cardamom pods
1 tsp cinammon
Whizz everything together in a blender and serve in tumblers with an extra dusting of cinnamon.
Whizz everything together in a blender and serve in tumblers with an extra dusting of cinnamon. Make in advance and keep a batch in the fridge for up to a week.
INGREDIENTS - Serves 6-8
1 cup pudding rice
4 cups whole milk / oat milk
1 tin good quality coconut milk
4 cardamom pods, seeds only
2 bay leaves
1 cinammon stick
2/3 cup soft light brown / golden caster sugar
1 blood orange
Sprinkle toasted pistachios / almonds
I made this recently when the weather was having a tantrum. One day snow, ice and sub-zero temperatures, the next bright, warm sunshine and light jackets. I wanted something deeply comforting and aromatic but also refreshing. I love the contrasts here between warm and cold, sweet and tangy, creamy and crunchy.
1. Add the rice, all milk and spices to a heavy-bottomed pot and bring gently to the boil.
2. Simmer very gently for 45 minutes, stirring regularly, until the rice is cooked and has a porridge like consistency. Add a dash more milk if it looks too dry.
3. Add the sugar and stir to dissolve off the heat. Remove the cinammon and bay.
4. "Supreme" your blood orange (as Antoni from Queer Eye treats his grapefruit), top the warm pudding with the slices and sprinkle with crushed pistachios / almonds.