Carrots and oranges as well as pumpkin and ginger are well-known and delicious combinations.
Squash is pretty versatile. Oven roasting, a mash, a hearty soup or as part of a risotto? Been there, done that. Using squash as a basis for a pasta sauce? A definite must try!!
Another soup from the “River Cottage Veg” cookbook by Hugh Fearnley-Whittingstall
Another tasty risotto inspired dish by Hugh Fearnley-Whittingstall. Continue reading “Pearl Barley “Risotto” with Roasted Butternut Squash”
I found some fabulous M’Hamsa Couscous (hand rolled and sun-dried for a toasted flavour) and tomato passata from Les Moulins Majoub. Time to get my tajine out and make a stunning veg packed dish! Continue reading “Around the World – Morocco – Chickpea Tajine with Couscous”