Grain-based salads are filling and nutritious, and work really well with fresh fruit, which adds colour, texture and taste.
Spicy pumpkin soup
Spicy pumpkin soup
Preheat the oven to 190ºC.
Remove the pumpkin flesh with a spoon, and peel the sweet potato. Chop the pumpkin and sweet potato into 1 inch cubes.Tasty stock from veg peel and ends: Place in a sealed container and freeze. To make the stock, simmer in water for 20 mins when required. Great for soups, stews and risottos.
Slice the red peppers and put all vegetables on a roasting tray, with a drizzle of oil. Place in the oven to roast for 30-40 minutes, until soft.
Allow all the vegetables to cool a little. Once cool enough to handle, add the pumpkin, sweet potato and peppers to a blender with the water, milk and diced chilli, and blend until smooth.
Pour into a saucepan and heat until piping hot, adding more water if you like a slightly thinner soup.
Season to taste with salt and pepper
Chef’s tip: To give the soup a sweeter flavour, roast the pumpkin and sweet potato until they are dark and caramelised. It is important to allow the veg to cool before putting in the blender as the pressure of the steam could create a mess in the kitchen!
Use up: Use up some uncooked veg that you may have left over from another dish.
Variations: To make this a more balanced dish, you can serve with garlic croutons or a few slices of bread and butter. You can also vary the ingredients buy using butternut squash instead of, or as an addition to, the pumpkin!
Extra flavour: Adding your own mix of herbs and spices can really enhance this dish, such as coriander, cumin, oregano or fennel seeds.
Vegan options: To adapt this dish for vegans, replace the milk with vegetable stock, alternative milk or coconut milk, all of which will create different flavours.
Allergy advice: This versatile dish is easily adapted to avoid allergens and be suitable for most diets.
Make the most of your leftovers
If you loved this recipe, why not try
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
Chilling in the fridge rather than baking in the oven is the key to this simple yet spectacular fruity, nutty deliciousness which pleases nearly everyone and is great for entertaining.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Make the most of your potatoes and create this amazing Patatas Bravas with a UK twist dish invented by Albert Bartlett.
Here's a new take on a classic hummus, using beetroot to give freshness, lightness and vibrancy.
In this case, made with leftover wild mushroom risotto and stale end slices of a white loaf of bread. Crunchy on the outside with a hit of rosemary and gooey mushroomy and cheesy goodness on the inside. Boom!
Making Banana Bread is a popular way to use up leftover bananas, but if you've also got half a jar of peanut butter in the cupboard you can take this classic bake to the next level!
An easy, deliciously chocolatey way to save that leftover Christmas pudding from the bin by Scotland's National Chef, Gary Maclean.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.