Fresh Butternut Squash Soup with Orange & Ginger

StarterServes 1

# Sautée the diced butternut squash in a hot pan with olive oil for 4-5mins until browned # Add a little balsamic vinegar to the squash to caramelize, then add the toasted seeds # Scatter the sautéed butternut squash and seeds over hot bowls of the butternut soup, finish with the zest and fresh parsley.

Chef's Tip:

A dollop of Greek yoghurt also works really well with this soup!

Orange and Ginger Marinated Lamb Chops with Roasted Vegetables

Main courseServes 4

# In a small bowl mix all the marinade ingredients together. Place the lamb in a large shallow bowl, spoon over the marinade to coat. # Cover and marinate in the refrigerator for 2 hours or overnight, turning once. # Preheat the oven to Gas mark 6, 200°C, 400°F. # Place the potato wedges and carrots in a roasting tin, sprinkle over the dried herbs, seasoning and olive oil. Toss gently. # Roast for 15-20 minutes. Remove the tin from the oven, add the lamb and reserve the marinade. # Return to the oven and roast for 35-40 minutes, turning once. # Meanwhile, pour the reserved marinade into a small pan and bring to the boil, reduce the heat and simmer for a further 2-3 minutes. # Drizzle the sauce over the chops and serve immediately with the roasted vegetables. # Serve with a crisp green salad.

Gingerbread with Rhubarb and Orange Fool

DessertServes N/K

Make the most of zingy rhubarb by teaming it with two of its classic flavour combinations, orange and ginger. The gingerbread keeps well in an airtight container for a few days (if you have any leftover, which is unlikely!). Preheat the oven to 160ºC. Grease and line a 30cm x 20cm brownie (baking) tray, one which holds 1.2 litres (2 pints) of liquid. Put the treacle, milk, butter and sugar in a saucepan and gently heat until the butter and sugar has melted. Remove from the heat and leave to cool slightly, for about 5 mins, then stir in the beaten eggs. Put the flour, bicarbonate of soda, ginger, cinnamon and nutmeg in a large bowl. Tip in the egg/sugar mixture and gently stir until all the ingredients are combined. Pour into the baking tin and bake for about 45 mins, until a cocktail stick inserted into the centre comes out clean. Remove from the oven, leave to cool in the tin for 10-15 mins, then turn out onto a wire rack to cool completely. To make the fool, put the rhubarb, sugar, orange juice and zest in a large pan. Gently heat for about 10-15 mins, until the rhubarb is tender (test by inserting a sharp knife). Remove from the heat and leave to cool. Whisk the cream in a large bowl (don't over-whisk, just do enough so that it is forming soft peaks). Add the rhubarb mixture and gently fold into the cream. Serve the gingerbread cut into squares with a dollop of fool on the side.

MINI MARMALADE & POPPY SEED LOAVES

Main courseServes 8

Preheat the oven to 180ºC, gas mark 4. Place the loaf cases on a baking sheet. Whisk the butter and sugar together in a bowl until pale and fluffy. Whisk in the eggs, one at a time. Gently whisk in the 100g marmalade. Mix together the flours, baking powder and poppy seeds and stir into the butter mixture. Fold in the almonds and spoon into the cases. Bake for 20-25 minutes until golden and cooked throughout. Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool. Cook's tip Make ahead and freeze for added convenience.

Roasted Beetroot with Bombay style Potatoes topped with crème fraiche & orange zest

StarterServes 4 - 6

Can be served either as a side dish with meat or fish or as a stand-alone dish with a salad or veg. - Chop the potatoes into a small dice and part boil (10 mins) - Boil the beetroot until soft, cool and peel off the skin. Cut into similar size dice as the potatoes - Meanwhile fry the onions & ginger until soft. Lower the heat - Add the spices and simmer to release the flavours and natural oils. - Add the tomatoes and potatoes then the beetroot and fry for a further 2-3 minutes or until excess liquid has evaporated - Serve with a good helping of crème fraiche, orange zest and freshly chopped coriander