Recipes are a place to start. Check food labels for allergens and adjust the seasoning to your taste.
Amounts shown for 2 people.
Around 40 minutes
Roasted squash & white beans
600 g peeled squash, cut into small cubes
240 g cooked white beans, drained
2 tbsp olive oil
Lemon juice, garlic, salt and pepper to taste
Heat the oven to 200°C. Toss the squash with most of the oil, spread it on a tray and roast for 25–35 minutes, turning once, until tender. Timing depends on the size of the pieces and your oven.
Warm the beans in a pan with the remaining oil, a little chopped garlic and a splash of water. Fold through the squash, season, and finish with lemon juice. Serve warm with bread or a green salad.
Around 25 minutes
Warm pears & toasted oats
2 ripe pears, cored and sliced
60 g rolled oats
15 g butter or plant-based alternative
Cinnamon and yoghurt, if you like
Toast the oats in a dry pan over medium heat, stirring frequently, until lightly golden. Tip into a bowl. Add the butter and pears to the pan with a splash of water and a pinch of cinnamon.
Cook gently for 8–12 minutes until the fruit is soft but still holds its shape. Divide between bowls and scatter with the oats. Add yoghurt if you like. Use pears that give slightly when pressed; very firm fruit will take longer.
Around 30 minutes
A very simple lentil soup
140 g dried red lentils, rinsed
600 ml vegetable stock
1 small onion, chopped
1 tbsp olive oil
Cumin, black pepper and lemon to taste
Soften the onion in the oil over medium-low heat. Add a pinch of cumin and stir briefly. Add the lentils and stock, bring to a simmer, then cook gently for 15–20 minutes until the lentils are soft.
Add water if the soup is thicker than you like. Taste before adding salt: stock varies. Finish with black pepper and lemon. Refrigerate leftovers promptly once cooled, and reheat thoroughly before serving.