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35 minutes

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30 minutes

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35 minutes

Butternut and baby spinach with warm dressing

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.

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Sausage bake

Lemon-and-thyme bundt cake

Gran’s classic cottage pie

Sweet potato fritters with spicy peanut sauce

Nacho fried chicken

Gluten-free lemon-and-almond cakes

Lemon cornflake quiche

Banana flapjacks

Easy lemon pudding

Butternut and baby spinach with warm dressing

Butternut and baby spinach with warm dressing

Ingredients

Method