Serves two or one greedy one
Wash butternutsquash. Trim half inch off top and bottom, discard this. Half it lengthwise and remove seeds. Quarter both sections then cut each quarter into 4 lengthwise to make boat shaped pieces. Wash a large sweet potato well and divide it into similar sized pieces. Place on baking tray(s).
Mix together 2tbs fennel seeds, 2 tbsp red chilli flakes, tsp salt and pepper, 4 crushed garlic cloves, 2 tbsp dried rosemary and 4 tbsp oil. Dot each vegetable portion with some of the mixture.
Bake in a preheated oven 200c, 180 fan.
After 20 minutes cut 4 slices of smoked bacon in halves and arrange on top of the vegetables.
Bake another 20 minutes at 200c, 180 fan oven. Serve on a bed of washed baby spinach. Don't forget to use the tasty gnarly bits which will have stuck to the baking sheets.
This meal is cooked all-in-one on a tray in the oven. Saves time, washing and is healthier. Serves 1 or it's easy to add more food for the number you are serving.
Heat oven 180 fan.
Use a 10" deep baking tray. Brush with a thin layer of oil then lay the food evenly in single rows in the tray ie not overlapping each other:
2 slices smoked back bacon, halved closed cup mushrooms, generous portion of cherry tomatoes on the vine, 2 sprigs of asparagus, 1" slices of bell peppers. Brush the food with extra virgin olive oil. Cook for 10 minutes. Remove from oven.
To the tray, add a portion of baby spinach, make a well and crack 2 eggs on top of the spinach. Add 1 tbsp green olives and a few sticks of frozen sliced green beans. Put back into the oven for about 5 minutes or until the eggs have runny set. Enjoy.
Hot, spicy and delicious. (serves 1)
Dice half an onion and 2" piece of leek. Brush a deep frying pan with oil and fry them over medium heat until softened (about 4 minutes).
Add 2 bay leaves, 2 crushed garlic cloves, 1tsp smoked paprika, pinch cayenne, 1tsp dried chilli flakes, 1tsp fennel seeds, 1 tsp red pesto, 1tsp garlic powder, 1 diced fresh chilli, and half a red and half a yellow bell pepper cut in rough chunks, 2 chopped sundried tomatoes, 10 green olives (the paprika stuffed ones), 2 diced closed cup mushrooms and 1" round of diced aubergine, 100ml water (omit water if you like a thicker sauce). Cook for 2 minutes.
Add 1 tin of tomatoes (400g if you want to use fresh tomatoes), salt and cracked black pepper. Bring to boil then simmer for 10 minutes with a lid on.
Meantime make guacamole:
Put the flesh of 1 advocado into a bowl and mash with a fork, add half tbsp extra virgin oil and the juice of half a lime, 1 diced spring onion, 1tsp fresh chives, coriander and salt and pepper. Mix.
After the 10 minutes. Make a well in the centre of the hob mixture and crack an egg into it careful not to break the yoke. Replace the lid and leave for 4 minutes, serving immediately (as the egg will continue cooking) onto a plate of washed baby spinach. Sprinkle over 1tsp dried coriander, some grated cheese and small diced spring onion for crunch. Add the guacamole and enjoy.
I used the bottom two sections of Wilko's three tier steamer (£8) for this meal for one.
Place 80g wholewheat penne pasta and 20g spaghetti into the bottom section of the steamer with three quarters pint of vegetable stock, 1 tsp salt, 20g cubed aubergine, half sliced red onion and 20g fresh green beans cut into 2" slices.
in the second tier place 6 closed cupped mushrooms (halved) and an open tin of sardines in tomato sauce.
Bring to boil and lower heat to simmer for 12 minutes. Put the mushrooms into your serving dish and carefully add the contents of the sardines tin and 1 tbsp red pesto. Drain the pastas and mix well to coat with 2 large spoons.
Serve with a drizzle of olive oil and helping of grated parmesan cheese.
