Salad Dressing | 500 g fat-free natural yoghurt sea salt freshly ground black pepper 2 teaspoons English mustard a small bunch of green and purple basil or coriander 1 clove of garlic, peeled ½ a fresh red chilli 2 tablespoons white wine or cider vinegar juice of ½ lemon
Squash and ricotta pasta bake Added in two red peppers and roasted them with the butternut squash; added in large onion & chilli flakes with the garlic. Used 3 very generous tbsp ricotta. Added in 80g chopped kale (which worked well) The sage leaves on top were delicious - use lots. Next time: use a very large butternut squash, add in even more veg, e.g. courgettes &/or mushrooms. I served it with steamed broccoli, but salad or green beans might be better.