Brazil Nut and Butternut Squash Salad

Ingredients (Serves 3-4) 500ml hot vegetable stock 600g butternut squash (about 1 small or ½ a large one) Pinch of saffron 1 tbsp olive oil 1 onion, chopped 8 fresh sage leaves ½ x 100g pack Waitrose Brazil Nut Kernels, halved lengthways 200g Tilda Basmati & Wild Rice 50g sultanas ½ pack fresh chives Method Cut the squash in half and discard the seeds. Peel, then cut the flesh into bite-sized chunks and roast for 20 minutes. Add the saffron to the hot stock and leave to infuse for 10 minutes then add the rice and ¼ tsp salt – cook until soft. Drain and set aside. Meanwhile, heat the oil in a pan add the onion and fry gently for 5 minutes until softened. Add the sage leaves, Brazil nuts and fry for a further 2-3 minutes. Stir this mixture into the rice along with the squash and sultanas. Snip the chives into the rice and...

Apple, Celery, Walnut and Avocado Salad

Ingredients (Serves 4) 2 ripe avocados, peeled, stoned and sliced 2 sticks of celery, sliced 1 Dessert apple, cored and cubed 4 tbsp of walnuts 2 tbsp French dressing Method Chop the ingredients into cubes and then quickly cover with the French dressing to prevent the apple and the avocado from going brown. Serve and eat...

Spinach and Satsuma Salad with Oriental Ginger Vinaigrette

Ingredients (Serves 4) 2 handfuls of frisee lettuce 450g young leaf spinach ½ red onion 2 Satsumas Handful sesame seeds, toasted For the vinaigrette 2 tbsp Satsuma juice 1 inch piece of fresh ginger, peeled and grated 2 ½ tbsp rice wine vinegar 2 tbsp olive oil 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp Satsuma zest Method Cut the stem off the frisee and discard any hard outer leaves. Put the leaves with the spinach in a colander, wash and dry. Peel and section the satsumas, removing any seeds. Make the vinaigrette by putting everything but the zest in a container with a lid and shake well. Add in the zest and then combine with the leaves, satsuma, onion and sprinkle with sesame...