Super Roast Squash, Sage & Maple Soup 

Ingredients 

2 Butternut Squash, halved & roasted + seeds removed
1 Large White Onion
4 Cloves Garlic, chopped small
Handful Fresh Sage
4 tbs Maple Syrup

Extras 

1 Litre Water
2 tsp Cracked Black Pepper
2 tsp Sea Salt
3 tbs Olive Oil 

Method 

Roasted your squash halves for 1 hour in an oven set at 180 degrees C.

Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Sweat the mixture for 10 minutes, getting the onion really golden. 

Next to the pan add the squash flesh and let them get a little colour before adding the syrup, seasoning & water. 

Bring the soup to a simmer & let it bubble away for 15 minutes before blending until super smooth. 

Before serving sauté a few sage leaves & reserved squash seeds until crisp and golden.  

Tomato Tagliatelle 

400g Cheery Tomatoes, halved
1 Red Pepper, sliced
100g Kalamata Olives
2 tbs Vegan Pesto
300g Tagliatelle, cooked to packet instructions. 

Extras
 
2 tsp Cracked Black Pepper
2 tsp Sea Salt
3 tbs Olive Oil 

Method 

Place a large non stick pan over a medium heat, add a little oil followed by the tomatoes, pepper & a sprinkle of seasoning. Cook the tomatoes for 8 minutes, squashing them during cooking using a wooden spoon. 

Add the olives add pesto. 

When the pasta is cooked stir it through the tomatoes & serve. 

Grilled Peach & thyme Tarts

Ingredients 

1 Sheet Ready Roll Puff Pastry
2 cans of Peaches, in syrup
1 tins Full Fat Coconut Milk
1 & half cups Maple Syrup
Handful Fresh Thyme 

Extras

Vegetable Oil
A little flour

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