V IS FOR VEGETARIAN
A BIT ABOUT NATASHA A love of food runs in her family – along with a history of food intolerance. That’s why Natasha’s recipes are designed to be enjoyed by everyone. She’s the founder of honestlyhealthyfood.com and has written several books; these recipes are from her latest, Honestly Healthy in a Hurry.
Squash tagine and cauli couscous, p96
NATASHA SAYS “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.”
ISTOCK
Squash tagine and cauli ‘couscous’
SERVES 2-3. HANDS-ON TIME 30 MIN
This warming tagine is a great quick-and-easy dish. You can play around with the ingredients, such as adding sweet potato or beetroot instead of butternut squash. It takes about 30 minutes to make from scratch, but when you use roasted butternut squash from your prep night (see box, above), it’s ready in 15 minutes.
NATASHA’S TIPS
FOR THE TAGINE
• 200g butternut squash, peeled and chopped into 1cm cubes (see Natasha Says, above)
• 1 tbsp sunflower oil
• 2 garlic cloves, crushed
• 1 red onion, chopped