Our Chef Team’s Recipe Recommendation
A warming dish to start the year with all the goodness to see you through!
1 Butternut Squash
Crushed Black Pepper
Sprig of Thyme
Rapeseed Oil (25ml)
100g Red Lentils
30g Thai Curry Paste
250Ml Coconut Milk
15g Fresh Corriander
Cut the butternut squash into quarters and remove the seeds, score the butternut squash in a criss cross pattern, season and rub in the oil.
Place on a baking tray and cook in the oven at 180C for 40mins until coloured and soft, remove the skin while it’s still warm.
Fry the curry paste in the butter, then add the lentils and coconut milk and cook until soft.
Chop the coriander and mix through, season.
To finish the dish, top with crumbled goat’s cheese, pomegranate seeds and coriander leaves.
Tuck in and enjoy!