Inspired dishes that cater for every course and every cuisine...
Starters and Mains
Honey-roasted Brussels sprouts and shallots with shaved chestnuts
Set the oven to 200C/400F/Gas 6. Toss the shallots and garlic cloves with about half the honey in the roasting tin and season well. Push the bay leaves in among the garlic and shallots. Roast for 15 minutes, turning from time to time. Toss the sprouts in the rest of the honey and season. Add to the tin and roast for another 15 minutes until tender and done to your liking. If browning too much, cover with foil. When cooked and...read more
Roasted Brussels sprouts and butternut squash with sunflower seeds
Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash in half lengthways, remove the seeds with a spoon and slice the neck into rounds and the bulbous part into wedges. Put in a roasting dish with 2tbsp of the oil, and season with salt and pepper. Add the thyme and roast for 15 minutes. Toss the sprouts in ½ tbsp oil, add to the butternut squash and roast for 10 minutes, turning the sprouts every so often. Toss the sunflower seeds...read more