Wealden Times | WT164 | October 2015 | Food supplement inside

WT Food Supplement
A Taste of October
Six local foodies get cooking with five tasty ingredients...
Claudia Colwell from Bloomsburys Biddenden shares
a Sunday lunch option for vegetarians: Roasted
butternut squash with aubergine dip, rustled up
with the help of some store cupboard staples.
• 2 butternut squashes
• toasted seed/nut mix (flaked almonds, sunflower, sesame &
pumpkin)
• 2 aubergines
• 250g Greek yogurt
• 100ml pomegranate molasses
1. Preheat oven to 180°C and place two whole
aubergines onto a tray and bake for 30 minutes
in the top shelf or until the aubergine is starting
to blacken and its insides are soft and steamy.
2. Swish open and scoop out the flesh with a spoon
into a good sized bowl and allow to cool.
3. Using a colander drain off excess liquid from the pulp then
add the Greek yogurt and the pomegranate molasses, a
crushed garlic clove and a tablespoon of fresh lemon juice.
4. Peel, de-seed and chop the butternut squash into two
by one inch pieces and place on a baking tray and roast
with some coconut oil and a pinch of pink Himalayan
rock salt. This should take around 30-40 minutes and the
butternut should start to colour, becoming sweet and soft.
5. Remove your butternut pieces from the oven and place into
a warm dish, sprinkle and coat with a plentiful handful of
toasted almonds, pumpkin, sunflower and sesame seeds
to add texture and depth of taste. Tear off the leaves from
a bunch of fresh basil and add to the dish, if desired.
6. Serve immediately with the aubergine dip.
01580 292992 www.bloomsburysbiddenden.com
13 www.wealdentimes.co.uk