Side Dishes

Spiced Butternut Squash Mash

(Serves 4)
1 butternut squash
1 level tablespoon of coriander seeds
1 level tablespoon of cumin seeds

Halve the butternut squash lengthways and oven roast at 200 - 220 degrees / gas mark 6 - 7 until cooked through. The length of cooking time will vary depending on size, ensure it is soft all the way through by skewering. When the squash is cooked, leave it to cool and then scoop out the flesh into a bowl and mash. In a pestle and mortar grind the cumin seeds and coriander seeds (you can also add a couple of cloves of garlic if you wish). Put them in a non stick pan with a little olive oil and cook on a low/medium until they begin to give off a wonderful fragrance . Keep a close eye on them to make sure they don't burn! Add in the squash mash, mix thoroughly and heat through.
 

Oriental Mushrooms

(Serves 2)
4 large portobello mushrooms
45ml soy sauce
30ml sesame oil
1 small cube fresh ginger root (finely chopped)
1 garlic clove (finely chopped) 

Wash the mushrooms; arrange in a shallow roasting tray with top side of the mushroom facing down and sufficient water to cover the base of the tray. Whisk together the soy sauce, sesame oil, ginger, and garlic in a small bowl; brush the mixture evenly over the mushrooms and grill under a moderate heat for until soft, about 10 minutes.

Spinach with Garlic and Chilli

(Serves 2)
4 cup fulls of fresh spinach
2 garlic cloves - finely chopped
1 small chilli - finely chopped
olive oil

In a large pan, cook the garlic and chilli in a little olive oil on a low/moderate heat for 3 - 4 minutes. Add in the spinach and stir so that the chilli and garlic mix with the spinach leaves. Cook for a further 2 - 3 minutes, or until the spinach is cooked.