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2 hours

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8 hours

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1 1⁄2 hours

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50 minutes

Egg recipes

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45 minutes

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70 minutes

Afternoon tea

Pea-and-broad bean quiche with sweet potato crust

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Cake recipes

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Butternut recipes

Butternut and baby spinach with warm dressing

35 minutes

Butternut and baby spinach with warm dressing

By Abigail Donnelly

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 butternut, peeled and roughly cubed
1/2 cup olive oil
1 T garlic, crushed
10 anchovy fillets
1/2 cup sherry vinegar
4 leeks, halved crosswise
150 g green beans
100 g green olives, pitted and smashed

Method

1. Preheat the oven to 180°C. Place the butternut on a tray, drizzle with 1 T olive oil and roast for 30 minutes.

2. Heat the remaining olive oil in a pan, add the garlic and anchovies and fry for 5 minutes. Add the sherry vinegar and bring to a boil. Add the leeks and reduce the heat, then poach for 5 minutes.

3. While the leeks are poaching, char the green beans in a very hot pan.

4. To serve, transfer the butternut, leeks and beans onto a platter, top with the olives and pour over the dressing.

Find more salad recipes here.

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Trail mix

Corned beef

Home-made sundried tomatoes

Salt-baked potatoes with harissa butter

Toffee apple-and-popcorn pie

Rösti quiche with hot-smoked trout and horseradish cream

Broccoli quiche with roast beetroot and goat’s cheese

Pea-and-broad bean quiche with sweet potato crust

Gluten-free lemon-and-almond cakes

Butternut and baby spinach with warm dressing

Butternut and baby spinach with warm dressing

Ingredients

Method