recipe ideas

• 4 medium carrots, diced
• 1 tbsp balsamic vinegar
• 2 tbsp clear honey
• 1 tbsp olive oil
• 4 pre-cooked beetroots (not in vinegar), quartered
• 25g pumpkin seeds
• handful fresh herbs, such as parsley or basil, to serve

1. Heat oven to 180C/160C fan/gas 4. In a bowl, toss together the carrots, vinegar, honey and olive oil. Spread on a baking tray, then roast for 30 mins.
2. Remove 5 mins before the end of cooking time, add the beetroot to the tray and return to the oven. Once cooked, remove from the oven and leave to cool a little, then toss with the pumpkin seeds and herbs.

• 1kg butternut squash, peeled and cut into bite-size chunks
• 3 tbsp olive oil
• bunch sage  leaves picked, half roughly chopped, half left whole
• 1½ l vegetable stock
• 50g butter
• 1 onion  finely chopped
• 300g  risotto rice
• 1 small glass white wine
• 50g parmesan or vegetarian alternative, finely grated

METHOD 

1. Before you make the risotto, heat oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
2. While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
4. At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and butter and leave to rest for a few mins. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

• 400g  potatoes
• 600g  Swede peeled 
• 4 tbsp olive oil
• 1 tsp chilli flakes
• 100g '00' flour, plus extra for dusting
• 30g parmesan
  (or vegetarian alternative), grated, plus extra to serve
• 100g butter
• sage leaves 

Method

1. Heat oven to 220C/200C fan/gas 7. Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
2. Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
3. Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.
4. Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.
5. Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.

  3 tsp cumin seeds

1 tsp chilli flakes

2 tbsp olive oil

600g carrots, washed and coarsely grated (no need to peel)

140g split red lentils

1l hot vegetable stock 

125ml milk or 1 can coconut milk

plain yogurt and naan bread, to serve

1. Heat a large saucepan and dry-fry 3 tsp cumin seeds and 1tsp of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

2. Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk or 1 can coconut milk to the pan and bring to the boil.

3. Simmer for 15 mins until the lentils have swollen and softened.

4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).

5. Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

  250g chestnut mushrooms (Kintyre Oyster Mushrooms would make this an extra indulgent treat)

25g garlic butter, plus a little extra for spreading

2 thick slices of granary bread (Puffer Food Company bread is ideal!)

1 tsp wholegrain mustard

5 tbsp soured cream

a few fresh chives or spring onion tops

1. Put a wok or frying pan over the heat while you thickly slice the mushrooms. Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.

2. Meanwhile toast and lightly butter the bread and put on 2 plates.

3. Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the soured cream and, when lightly mixed, pile the mushrooms and their creamy sauce on the toast. Spoon the last of the soured cream on top, snip over the chives and grind over some black pepper.

1 tbsp olive oil

1 garlic clove , crushed

250g pack mushrooms , sliced

1 tsp thyme leaves , chopped

200g bag spinach

300g tub light soft cheese

4 tbsp grated parmesan (or vegetarian alternative)

6 fresh lasagne sheets

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.

2. Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Vegetable oil, for frying

1 large red onion, finely sliced

250g diced butternut squash and sweet potato

400g can chopped tomatoes

2 x 400g cans chilli black beans or chilli kidney beans

1 tbsp chipotle chilli paste

125g self-raising flour

60g unsalted butter, cubed

70g cheddar, grated (Isle of Mull cheese adds an indulgent, local twist)

1 large green jalapeño, finely sliced (optional)

1. Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.

2.Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.