Recipe: Roasted Butternut Squash & Sweet Potato (Side Dish)

This is a fab little side dish that can be adapted to so many meals by changing which herbs / spices you use with it. We've used curry, cumin & garam masala to serve with a curry, garlic and oregano to serve with pan fried chicken & tomatoes, rosemary & thyme to serve with roasted meats... you get the idea. It's just so versatile! And very simple to do too.

You need:

2 tbs vegetable oil
2 medium sized sweet potatoes
1 medium sized butternut squash
Your own choice of herbs / spices

How to:

Heat the oil in a roasting tin.
Peal and chop the sweet potato into 1 inch squares, I like to par boil them but that's a personal choice.
De-seed, peel and chop the butternut squash to the same size.
Once the oil is hot add the sweet potato and squash, sprinkle on the herbs / spices and carefully toss to coat.
Roast on a medium high heat for 40-45 mins or until tender and just starting to brown on the edges.

As simple as that!

You could also use this as a base for soup. Transfer to a large pan, add two pints of vegetable stock and blend. Serve with crusty bread.

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Recipe: Pigsty Pie

This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is! This serves four people and it a nice 9 points per serving. You will need these for the mash: 400g potatoes 400g sweet potatoes 4-5 good sized carrots Salt Pepper Nutmeg Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste. The pie filling: 10 sprays low fat cooking spray (e.g. 1 cal) 1/2 lb lean pork mince 2 onions, finely chopped 3 apples, diced 1 leek, chopped 5-6 big mushrooms 2 tbs plain flour 1 tsp sage 1 tsp parsley Salt Pepper 1 vegetable stock cube 1/2 hot water 2 tsp English mustard Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mush

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