Winter Recipes

MIXED BEAN CHILLI

SERVES 2 

1tsp coconut oil 

1 onion 

1 red pepper, diced 

1tsp cumin 

1 tsp crushed chilli 

½ tsp chilli powder 

150g mushrooms, sliced 

½ can of chopped tomatoes 

2 tbsp tomato puree 

1 x can mixed beans 1 veg stock cube

Heat the oil and fry the onion and garlic for 2 mins. 

Add the pepper and spices and sweat for 5 mins. Add the mushrooms and cook for 1 min. 

Tip in rest of ingredients and simmer for 5—10 mins. 

Serve with sliced avocado, slices of lime, quinoa or cauliflower rice.

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CHICKEN & BUTTERNUT BAKE

SERVES 4 

1kg chicken thighs and drumsticks 

2 onion, peeled and halved 

500g new potatoes, cut into thick wedges 

400g butternut, peeled, deseeded and cut into wedges 

4 cloves garlic, unpeeled 

1 tbsp olive oil 

30g walnut halves 

15g fresh thyme 

50g goat's cheese, crumbled 

Pre-heat the oven to 200°C. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and shake to coat, then season. Roast in the oven for 45 mins, turning halfway through. 

Remove the tray from the oven and stir through the walnuts and the thyme leaves. Roast for a further 10 mins until the chicken is cooked through, the skin is crispy, the squash is tender and the walnuts are toasted. 

Sprinkle over the goat’s cheese to serve