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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 fl akes
3 tbsp olive oil
2 red onions, fi nely diced
2 cloves garlic, fi nely diced
200g red lentils
1.5L chicken stock
Sea salt and ground black pepper
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