Taunton and South Somerset Living Feb - Mar 2022

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MONDAY Anya 07950 297240 West Monkton Village Hall 9.30am & 6.30pm Judy 07939 431264 Norton Fitzwarren Village Hall 5.30pm Lauren 07881 246406 Rockwell Green Christian Centre 9.30am 5.30pm & 7pm TUESDAY Judy 07939 431264 Norton Fitzwarren Village Hall 9.30am Kay 07557 350150 Taunton Vale Sports Club 5.15pm Margaret 07903 069459 Bishops Lydeard Village Hall 6pm WEDNESDAY Jill 07795 517272 Liseiux Way Methodist Church 5.30pm & 7.30pm Kay 07557 350150 Taunton Vale Sports Club 9.30am & 7.15pm Lauren 07881 246406 Wellington Beech Grove Primary 6.30pm THURSDAY Dawn 07779 404038 St James Church Hall 9am & 10.30am Becky 07972 756186 St James Church Hall 7pm FRIDAY Dawn 07779 404038 St James Church Hall 7.30am & 9.30am SATURDAY Dawn 07779 404038 Silver Street Baptist Church 8.30am Jill 07795 517272 St Johns School Wellington 7.30am & 9.30am 18 | www.minervamagazines.co.uk
MOROCCAN MINCED WALNUT FLATBREADS PREP TIME: 10 minutes COOK TIME: 8 minutes SERVINGS: 2 CALORIES: 944kcal INGREDIENTS 100g California Walnuts plus extra to serve 1 tbsp olive oil 1 onion chopped 2 tsp harissa paste 1 tsp honey 3 tbsp chopped coriander 2 flatbreads 100g houmous 50g pomegranate seeds INSTRUCTIONS Finely chop the walnuts and place in a bowl, cover with lukewarm water for 20 minutes, drain well. Heat the oil in a frying pan and fry the onion for 5 minutes, add the harissa and honey then add the walnuts and half the coriander and cook for a further 2 minutes. Warm the flatbreads and spread with the houmous. Sprinkle over the walnut mixture and then the pomegranate seeds, extra chopped walnuts and the remaining coriander. COOKS TIP Great rolled up in wraps or used to fill pittas instead of flatbreads. WALNUT, AUBERGINE & MUSHROOM KEEMA CURRY PREP TIME: 20 minutes COOK TIME: 20 minutes SERVINGS: 4 CALORIES: 561kcal INGREDIENTS 150g California Walnuts chopped 1 tbsp oil 1 onion chopped 1 red chilli finely diced 1 tbsp medium curry powder 1 tsp ground turmeric 1 aubergine cut into 1cm dice 200g mushrooms sliced 400g can chopped tomatoes 100g baby spinach 225g basmati rice cooked INSTRUCTIONS Soak the walnuts in lukewarm water for 20 minutes, drain well. Meanwhile, heat the oil in a large frying pan and fry the onion and chilli for 4-5 minutes, add the spices and then the aubergine and mushrooms, cook for a further 4-5 minutes. Stir in the tomatoes, 100ml water and the walnuts, bring to the boil, cover and simmer for 10 minutes. Stir in the spinach until just wilted and season. Serve with the cooked basmati rice. COOKS TIP Try adding chickpeas instead of the aubergine and stir in chopped coriander at the end. NUTRITION Serving: 481g | Calories: 561kcal Carbohydrates: 52g | Protein: 16g Fat: 31g | Saturated Fat: 3.6g | Fibre: 8.2g Sugar: 9.2g www.californiawalnuts.co.uk www.minervamagazines.co.uk | 19
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Taunton and South Somerset Living Feb - Mar 2022

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