Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Roasted Butternut Squash and Marrow Salad with Borlotti Beans, Thyme and Honey Dressing

By: Arthur Potts Dawson

  • Preheat the oven to 180c
  • Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
  • Wash the spinach and romaine lettuce leaves and spin dry.
  • Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
  • Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.

Ingredients

  • 1 butternut squash, sliced lengthways and seeds scooped out
  • 1 marrow, sliced lengthways and seeds scooped out
  • 250g borlotti beans, cooked fresh or tinned
  • 250g fresh baby spinach leaves
  • 100g toasted mixed seeds
  • 1 Romaine lettuce
  • 1 lemon
  • 1tsp thyme, fresh chopped
  • ½ bunch of thyme, fresh sprigs
  • 2tsp honey
  • 150ml olive oil, light
  • 2tsp white wine vinegar
  • salt & pepper