Celia Cooper

Serves 4 Prep Time: 15 minutes Cooking Time: 45 minutes Ingredients 200g butternut squash, peeled and cut into small cubes 1 large red pepper, thickly sliced 2 large red onion, cut into quarters 1 tbsp pomegranate molasses (or balsamic vinegar) 1 tbsp olive oil 3 tbsp light stock 1 tsp cinnamon 1 tsp ground ginger 10 cherry

Prep and Cook Time: 30 minutes. Serves 4 Ingredients: 1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces 1 large onion, chopped 3 medium cloves garlic, chopped 1 TBS chopped fresh ginger 1 tsp turmeric 1 tsp curry powder 3/4 cup vegetable stock 6 oz canned coconut milk salt & white pepper to taste Heat 1 TBS stock in the pan and sauté onions and garlic in stock over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic and ginge

Ingredients 2 tuna steaks 2 tablespoon lime juice 1 tablespoon of sesame oil or rapeseed oil 2-3 tablespoon of low sodium soy sauce ½ large red pepper, finely sliced 1 large carrot, finely sliced 4 spring onions, washed and cut into 2cm chunks Small handful of fine string beans 1 garlic clove 1-2 tablespoon chopped coriander leaves, washed Large pinch ground ginger 2 sheets fine noodles 1. Thickly slice tuna and pour over lime juice with 1tablespoon of crushed coriander leave

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