Tag Archives: Toolkit meals

Roast butternut & fennel seed

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Posted in: DF, S, SF, Uncategorized, V, WF

Another faithful Toolkit recipe that’s as impressive at a BBQ or dinner party (a hit at Yotel’s Christmas party!) as it is fridge staple for adding to packed lunch salads and wraps. I’ve even topped it with a poached egg, feta and coriander for brunch.

Roast butternut & fennel seed

Feeds 6. Prep: 10 mins. Cook: 40 mins.

Ingredients

1 butternut squash – approx.
2kg 2 tbsp olive oil
2 tsp fennel seeds
1 head garlic, halved – no need to remove skin
1 tsp dried chilli flakes – optional
1 tsp sea salt
Black pepper, good grind

Method

Preheat oven to 200C / 400F / Gas 6. Half butternut lengthways – skin stays on. Remove seeds and cut at into 1.5″ thick semi circles.

In a bowl, mix by hand with remaining ingredients. Transfer to a baking tray, placing skin side down where possible.

Bake for 30 – 40 mins, till flesh is soft and skin slightly blackened. Charring is key for smoky, salty skin and to avoid toughness.

Pile on a platter for dinner party awe, served warm or at room temperature, with roast lamb or chicken. Or store in the fridge to add to salads or wraps  – so good with feta, hummus and rocket!

P/4 semi-circles: Kcal:128, Pr: 3.6g, Carb: 23g, OWS: 12.1g, Fat: 3.4g, Sat Fat: 0.4g, Salt: Trace

 

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Hummus

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Posted in: DF, Featured, S, SF, V, WF

As much a staple in my fridge as a pint of milk, hummus is a protein, sesame and pulse packed powerhouse of instant filling wonder. A perfect partner for chicken, sweet potato, feta or oatcakes.

Hummus

Prep time: 10 mins.

Ingredients

1 tin chickpeas or 300g dried, soaked overnight
150ml water (take from chickpeas if cooking from dried)
2 garlic cloves, chopped
1 lemon, juice of
1 tbsp tahini
150ml olive oil – you can sub with part water, I like the olive oil flavour
1 tsp sea or Himalayan pink salt

Method

If using soaked chickpeas, boil until soft but not mushy. Set aside a few to top on your hummus at the end.

In a food processor or Vitamix, blitz all ingredients until you get a rough puree. Scrape down the sides and blend again until smooth. If using a Vitamix, you can use the puree setting and leave it to do it’s work. If you double the quantities, though, you’ll probably need to use the plunger mid way.

Test for salt, lemon and tahini – adding more to your taste, if required and transfer to a jar. Top with a few whole chickpeas, some paprika and a drizzle of olive oil. Store in the fridge for up to 3 days.

Tip: I never tire of hummus with my Sticky sweet potato wedges (so good!), with Quinoa, feta & rocket salad or slathered over chicken in a wrap (shawarma) or salad.

 

P/dsp: Kcal:104, Pr: 2.9g, Carb: 4.9g, OWS: 0.2g, Fat: 8.2g, Sat Fat: 1.1g, Salt: 0.3g

P/100g: Kcal: 248, Pr: 7.0g, Carb: 11.6g, OWS: 0.5g, Fat: 19.7g, Sat Fat: 2.7g, Salt: 0.9g

 

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