Yelly-fi-felly-food-belly

Another recipe using up what we had in the fridge, with the addition of sour cream and coriander! Ingredients (serves 2): 60g chorizo, cut into rough chunks 1/4 butternut squash, peeled, de-seeded and cubed 1 red onion, diced 1 clove of garlic, finely chopped 1 red chilli, finely chopped 1 can of tinned tomatoes 1 can of cannellini beans, drained and rinsed 2 tsp of chilli powder 1 tbsp of brown sugar 1 cup of water Sour cream and coriander to serve For the rice... 2 cups of rice 4 cups of water 1. Fry the onions in a little oil until softened. 2. Add the garlic, red chilli and butternut squash and fry for 5 minutes on a medium heat, stirring often. 3. Add the chorizo and chilli powder and fry for a couple of minutes, coating the ingredients with the chilli. 4. Next add the tinned tomatoes, cannellini beans, sugar and water, bring to the boil and leave to simmer for 20 minutes, adding extra water if needed. 5. To make the perfect rice, place...

Ingredients (serves 2): For the baba ganoush... 1 aubergine 1 garlic clove, crushed 2 tbsp tahini 1 tbsp olive oil Juice of half a lemon And the rest... 2 tortilla wraps 150g halloumi, sliced 1cm thick 1/2 red onion, quartered 2 lambs lettuce leaves, sliced into strips 50g pomegranate seeds Small handful of pine nuts, toasted Small handful of mint, roughly chopped Olive oil 1. Pre-heat the oven to 220 degrees. 2. To make the baba ganoush, prick the aubergine all over with a fork and roast in the oven for 45 minutes, then remove from the oven, lower the oven temp to 140 and allow to cool. 3. Once cooled, peel the aubergine and blitz the flesh in a food processor, adding the garlic, tahini, oil and lemon juice. 4. Place the tortilla wraps on a baking tray and generously spoon over the baba ganoush, spreading all over and leaving about a centimetre baba ganoush free.  5. Lay the chopped red onion over the top as if you were decorating a pizza, ...