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BABA GHANOUSH
1 Medium aubergine
1 Garlic clove
1 Small handful of parsley leaves
2 tbsp tahini
Juice of ½ a lemon
1 tbsp olive oil
½ tsp of salt
• Using a fork, stab the aubergine evenly on all sides .
• Chargrill the aubergine under a hot grill, turning occasionally until charred evenly . It is important for the
flesh to be very soft, to the point where the aubergine is falling apart . Once the aubergine is charred, set
aside to cool slightly .
• Once the aubergine has cooled peel off the charred skin and discard .
• Place all the ingredients into a high-sided bowl . Fit the blending attachment and gradually process on
speed 3, moving the blade around so that you blend evenly until you reach your desired consistency .
Taste and adjust seasoning as desired .
BUTTERNUT SQUASH SOUP
Serves 8
1kg butternut squash, peeled, de-seeded & cubed
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp dried oregano
½ tsp chilli flakes
3 tbsp olive oil
2 red onions, finely diced
2 cloves garlic, finely diced
200g red lentils
1.5L chicken stock
Sea salt and ground black pepper
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