1.5kg Peeled and deseeded butternut squash, cut into 3cm cubes 1 Large onion 2 Medium carrots 1 Red pepper, deseeded and cut into cubes 4 tbsp rapeseed oil 1 tbsp clear honey 5cm piece of fresh root ginger, peeled and chopped 1.5 ltrs of vegetable stock Salt & pepper 1. Preheat oven to 200oC/180oC if
Our Recipe of the Week is now written by authors of Packed, a book of lunch hacks and recipes to squeeze more nutrients into your day, Becky Alexander & Michelle Lake (Dip ION mBANT). Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans. Packed is available to buy in store at £12.99.