Parsnip, garlic and cauliflower soup
By Amanda Bootes (www.amandabootes.co.uk)
GF DF V
Serves 4 | Prep 15 mins | Cook 25 mins | Calories 208 (per serving)
1 cauliflower
3 large parsnips, peeled, roughly chopped
1 onion, peeled
1 apple, diced
2 tbsp Moorish Garlic Aioli
2 tsp coconut oil
salt and freshly ground black pepper
1 Cut the onion in half, chop one half into thin slices and the other into large dices. Place the thin sliced half to one side and place the dices into a saucepan.
2 Cut the cauliflower into florets and add to the saucepan along with the parsnips. Cover with water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, or until the cauliflower and parsnips are soft. Once soft, place into a blender, along with the cooking water (spoon by spoon) and blend until smooth. Add more water until you reach the desired consistency.
3 Add the aioli and mix until combined. Season to taste, then set aside.
4 Place the coconut oil in a small saucepan until melted, then add the onion slices and cook on a medium-low heat for 3-4 minutes, until they start to soften and turn brown. Add the diced apple and continue to cook, stirring frequently until both ingredients are nicely caramelised.
5 Spoon the soup into bowls and top with the caramelised apple and onion.
Lamb and aubergine meatballs
By Amanda Bootes (www.amandabootes.co.uk)
GF SF DF
Serves 4 | Prep 25 mins | Cook 30 mins | Calories 686 (per serving)
400g (14oz) lamb mince
2 pots of Moorish Smoky Aubergine Baba Ghanoush
1 free-range egg
1 onion, peeled
a bunch of coriander, chopped
a pinch of dried oregano
1 tin of chopped tomatoes
1 tbsp of Moorish Garlic Aioli
salt and freshly ground black pepper
olive Oil
gluten-free pasta of your choice
1 Chop the onion and place half to the side. Add the other half to a large mixing bowl along with the mince, egg, coriander, oregano, salt, pepper and 1 full pot of Moorish Smoky Aubergine Baba Ghanoush, mixing until fully combined.
2 Roll the mixture into 12 balls, then place in the fridge for 10 minutes.
3 Meanwhile, place the tinned tomatoes, 1 full tub of Moorish Smoky Aubergine Baba Ghanoush, the aiioli, the remaining onion, salt and pepper and blend until smooth. Place into a saucepan and cook over a low heat. Cook the pasta according to the packet instructions.
4 Remove your meatballs from the fridge and either bake in the oven for 15-20 minutes at 180ºC/Gas Mark 4, or fry on a low-medium heat for 5-10 minutes, until fully cooked. Once cooked through, place in the simmering sauce and mix together well.
5 Serve on top of pasta or courgetti/butternut squash noodles of choice.
Harissa, chickpea and tomato stew
By Waitrose (www.waitrose.com)
GF DF EF V
Serves 4 | Prep 10 mins | Cook 30 mins | Calories 344 (per serving)
1 tbsp olive oil
1 onion, peeled, halved, thinly sliced
1 fennel bulb, halved, cored, thinly sliced, fronds reserved