Gawley Recipes

Serves 2 Ingredients 4 tbsp extra virgin olive oil 2 shallots, finely chopped 1 courgette, thinly sliced 1 garlic clove, finely chopped 2 x 400g tins butter beans and their liquid (14 oz each) 120g broccoli, cut into small florets, roughly chopped (4 oz) Zest of 1 lemon 1 red chilli, thinly sliced 2 tbsp Seed Mix  Salt and black pepper For the Salsa 15 cherry tomatoes, quartered Small handful each of dill, parsley, and basil 1½ tbsp capers Juice of ½ lemon Serve with  Toasted sourdough Method Heat 1 tablespoon of the olive oil in a large frying pan and sauté the shallots over medium heat for 1 minute until slightly softened. Add the courgette slices and cook for 8 minutes until softened and caramelised, stirring occasionally. Stir in the garlic and cook for 1 minute more. Add the butter beans with their liquid, the broccoli, and lemon zest. Stir and season with salt and pepper, then reduce the heat and simmer for 6–7 minutes until the sauce has thickened and the broccoli is te...

Serves 4-6 Ingredients 1 tbsp olive oil 250g chorizo, sliced 1 x 640g pack chicken thigh fillets, sliced into thick strips 1½ tsp smoked paprika 2 large onions, sliced 3 mixed peppers, sliced 3 fat garlic cloves, crushed 1 tbsp tomato purée 2 tsp dried oregano ½ tsp ground cumin 200ml medium or dry sherry (or white wine) 300ml chicken stock 500g passata 120g pimento-stuffed olives (omitted) chopped parsley, to serve Heat the olive oil in a large saucepan or heatproof casserole.  Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon.  Season the chicken with salt, pepper and 1 teaspoon of the smoked paprika, then brown over a high heat in the fat remaining in the pan, then transfer to the same bowl.  Add the onions and peppers to the pan with a little salt and cook for 8-10 minutes until softened. Stir in the garlic, tomato purée, dried oregano, cumin and 1⁄2 teaspoon of smoked paprika and continue to cook for a further 2-3 minutes.  Return the chicken ...

Roasted butternut squash, red lentil & coconut soup  1 large red onion - finely chopped  3 cloves of garlic - finely chopped  1 medium butternut squash - deseeded and diced (approx 1kg net) 120g dried red lentils  400ml can coconut milk  300ml vegetable stock (you may not need all of this) .  Pre heat oven to 180.  Place the diced squash onto a baking sheet and with a little olive oil. Roast for 25-30 minutes until soft and golden.  Saute the onion and garlic in a little olive oil until soft. Add the roasted squash, red lentils and coconut milk and simmer.  Ideally simmer for about 25 minutes for the lentils to soften. The coconut milk will be absorbed fairly quickly and that is where the vegetable stock comes in. Add this bit by bit until the lentils are soft.  At this stage, blend into a thick soup.

Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/