Spiced Butternut Squash Soup

Hearty and warming, there’s plenty of potassium, fiber and vitamins in every bowl of this simple soup.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 large carrot, peeled and chopped
• 1 onion, roughly chopped
• 1 small bulb of garlic
• 4 cups / 1 liter vegetable stock
• 1/2 cup / 120 ml coconut milk (optional)
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and freshly ground pepper, to taste
• Coconut cream and pumpkin seeds (optional)

Directions

1. Preheat the oven to 400°F or 200°C.
2. Add the squash, carrot, onion and garlic to a baking tray along with the spices and olive oil and toss to combine.
3. Roast for 25-30 minutes until tender.
4. Transfer the cooked vegetables to a heavy-bottomed pot and pour in the vegetable stock and most of the coconut milk (if using).
5. Blend with a hand blender until the mixture reaches your desired consistency — add a little boiling water if you prefer it less thick.
6. Season to taste and sprinkle with some pumpkin seeds and a swirl of coconut cream.

Avocado and Prawn Salad

This make-ahead dish is ideal as a light, tasty and vitamin-packed starter.

Ingredients

• 12 large prawns, peeled and deveined
• 6-8 romaine lettuce leaves, washed and dried
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• 1 jalapeño, finely chopped
• ¼ cup / 60ml lime juice
• 1 ½ tbsp extra virgin olive oil
• 1 small bunch coriander, chopped
• Salt and freshly ground pepper, to taste

Directions

1. Bring a pot of salted water to the boil and submerge the prawns for 2-3 minutes until they’re pink and cooked through. Drain and allow to cool.
2. In a bowl, mix together the prawns, avocado, onion, tomato and jalapeño.
3. Add the lime juice, olive oil and coriander and season to taste. Toss gently to combine.
4. Spoon equal amounts of the mixture into the lettuce leaves for serving.

Stuffed Aubergines with Ricotta and Quinoa

Filled with fibre, vitamins and minerals, this is a crowd-pleasing festive dish.

Ingredients

• 2 large aubergines, halved lengthwise
• 1 cup / 200g quinoa, cooked
• 1 cup / 250g ricotta cheese
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup / 50g Parmesan cheese, grated
• 1 can or 2 cups / 400g tomatoes, chopped
• Salt and freshly ground pepper, to taste
• Fresh basil leaves, chopped and whole

Directions

1. Preheat the oven to 375°F or 190°C.
2. With a spoon, scoop out the aubergine flesh, leaving the shell intact.
3. Chop the flesh and set aside.
4. Heat the olive oil in a pan and sauté the onion and garlic until soft but not coloured. Add the chopped aubergine, can of tomatoes and cooked quinoa. Stir well and simmer for 10 minutes.
5. Remove from the heat, allow to cool slightly and then stir in the ricotta, basil leaves and half the Parmesan. Season to taste.
6. Spoon the mixture into the aubergine shells and arrange them onto a baking tray. Top with the remaining Parmesan.
7. Bake for 25-30 minutes until golden and piping hot throughout.
8. Serve with whole basil leaves for garnish

Roasted Turkey Breast With Pomegranate Molasses and Pistachios

Bejeweled with healthy fruit and nuts, this is a fabulously flavorsome take on a festive classic.

Ingredients

• 1 large turkey breast (about 2-3 lbs or 900-1400g)
• ¼ cup / 60ml pomegranate molasses
• 2 tbsp honey, softened
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp ground cumin
• ½ cup / 75g pistachios, peeled and chopped
• ½ cup / 75g pomegranate seeds
• 1 tbsp extra virgin olive oil
• 1 small bunch of fresh coriander
• Salt and freshly ground pepper, to taste

Directions

1. Preheat the oven to 375°F or 190°C.
2. Rub the turkey breast liberally with the olive oil and salt and pepper. Place in a deep roasting dish.
3. In a small bowl, mix together the pomegranate molasses, honey, lemon juice and cumin. Whisk to thoroughly combine.
4. Roast the turkey for about an hour, brushing the breast with the pomegranate mixture every 15 minutes.
5. Once the turkey has reached an internal temperature of 165°F or 75°C, remove it from the oven, lightly cover it with tinfoil and set aside to rest.
6. After around 15 minutes, remove the foil and slice the breast evenly.
7. Serve sprinkled with chopped pistachios, pomegranate seeds and fresh coriander.

Almond and Orange Flourless Cake

A simple dessert, this traditional cake contains plenty of protein, healthy fats and fibre.

Ingredients

• 2 ½ cups / 250g almond flour (or ground almonds)
• 3 large high-welfare eggs
• ½ cup / 120ml of honey, softened
• Two medium oranges
• 1 tbsp butter
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp baking powder
• Handful flaked almonds and icing sugar (optional)

Directions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake tin with a little butter.
2. Zest the oranges and slice the remaining fruit. Set zest and slices aside separately.
3. In a bowl, whisk together the eggs, honey, orange zest and vanilla extract until well combined.
4. Add the almond flour, spices and baking powder and mix until smooth.
5. Pour the batter into the tin and bake. Remove after 30 minutes and insert a toothpick — if it comes out clean, the cake is done. If some batter is still stuck to the pick, return the cake to the oven for another 5-10 minutes.
6. Allow the cake to cool completely before removing it from the tin by turning it upside down and tapping gently on the bottom.
7. Garnish with orange slices, flaked almonds and a little icing sugar if preferred.

Cranberry Spritzer

This pretty pink drink is perfect as a refreshing aperitif before any festive feast.

Ingredients

• 1 cup / 250ml cranberry juice
• 3 cups (750ml) sparkling water
• ½ medium orange
• 2 tbsp honey, softened (optional)
• Ice cubes, striped straws, fresh mint leaves and a handful of fresh cranberries (optional)

Directions

1. Juice the orange and set the liquid aside.
2. Using a sharp knife, carefully pare the remaining peel into small narrow strips and shape into a gentle curl. Set aside.
3. Take a large jug and fill with the cranberry juice, orange juice, sparkling water and honey. Stir to combine.
4. Pour over ice into highball glasses.
5. Garnish with striped straws, orange peel, mint leaves and cranberries and serve immediately.