Squash, Red Onion and Goat’s Cheese Tart

Last week, I did a Fig and Almond Tart, and this week I am doing another one, only this time it is savoury. I know some people panic at the word pastry, but I promise you this is a fool proof recipe and you can knock up the pasty in the food processor in a matter of minutes. This combination of pumpkin or squash with red onion and goats cheese is just a winner. Once again, any of a number of different squashes or pumpkins will do to replace the somewhat ubiquitous butternut squash. Feel free to experiment.


Squash, Red Onion and Goat’s Cheese Tart

Serves 6 – Tart tin 10” / 25cm

For the pastry

175g plain flour

80g butter, cold and cubed

Pinch of salt if using unsalted butter

1 egg

For the filling

2 large red onions, peeled and finely slice

Olive oil

Small bunch of thyme, very finely chopped

Sea salt and freshly ground black pepper

400g squash or pumpkin, peeled and cubed into 1cm cubes

250g hard goats cheese, cubed

½ pt double cream

3 egg yolks


Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180C. Toss the cubed squash with olive oil, salt and pepper and roast in the oven for about 30 minutes until soft and golden brown. Meanwhile sweat the sliced onions on a low heat with a little olive oil, the thyme and some salt and pepper. Cook down until beginning to caramelise. Roll out the pastry and line the tart tin. Get a round piece of greaseproof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. Mix the cream with the yolks and season with a little salt and pepper. Add the roasted squash and goats cheese and the onions. Pour into the tart case. Turn the oven down to 170C and cook the tart for about 20-30 minutes, until set and lightly golden brown.


Squash Dal

Next up, a really comforting bowl of sunshine. I don’t know where the expression comes from, but this is food which hugs you from the inside. Not the least because not only lentils but surprisingly pumpkin or squash are really very good for you. Packed with vitamins, minerals and all sorts of thing that do you good. But more so, because it tastes so delicious, and that is bound to make you feel happy.


Squash Dal

2 brown onions

Coconut oil

200 g yellow split peas

800 g butternut squash or any other squash or pumpkin you like such as kobocha or crown prince

1 fresh red chilli

2 clove garlic, peeled and grated

Large knob of ginger, scrapped with a teaspoon and grated

1 teaspoon ground coriander

1 teaspoon cardamom seeds, freshly ground (available from good Indian shops)

2 teaspoons ground cumin

1 teaspoon ground black pepper

Sea salt

Fresh coriander

Peel, finely chop and add the onions to a pan over a medium heat with some coconut oil. Sweat it down for 10 minutes. Add the garlic, ginger, chill and spices and a teaspoon of salt and cook for a minute more. Add the split peas and cover with plenty of water, bring to the boil, turn down the heat and simmer for 30 minutes. Meanwhile, halve, peel and chop your squash into 2cm cubes, then add to the pan, top up with water if necessary and cook for a further 25 minutes, or until everything is soft and the liquid is reduced and creamy. Stir regularly during cooking, to ensure it is not sticking. Check seasoning and add salt to taste. Finish with some freshly chopped coriander. Serve with rice or poppadoms.


Roast Butternut Squash and Red Onion Salad with Tahini Dressing

It is nearly Halloween and the fields are full of pumpkins so I thought I would devote this week purely to them. If you are passing any of the four Riverford’s farms celebrating “pumpkin day”, be sure to pay them a visit. Apparently it’s a real family friendly event with plenty to keep everyone entertained, including pumpkin carving, face painting, wildlife spotting, chilli stringing, Christmas food and drink tasters and plenty of organic refreshments. Unfortunately, I won’t be able to make it as I’m off to Sardinia for, hopefully, a little last sun before winter truly sets in. However, these pumpkin recipes, with their beautiful, bright orange colours, are full of sunshine too.

First up, a variation of salad from Ottolenghi.  Unusually for a Ottolenghi recipe it has surprisingly few ingredients in it (and I even managed to cut some of those down) and it is really very easy and quick. You don’t even have to peel the squash.


I wanted to serve my version as a salad so I added couple of handfuls of wild rocket leaves. Remember you can use one of the many different varieties of pumpkin to replace the butternut squash. Try kabocha which also does not need peeling. Don’t forget that Riverford are selling a Squash Box right now with a selection of at least three different varieties for £9.95.


Roast Butternut Squash and Red Onion Salad with Tahini Dressing

1 large butternut squash (around 1.1kg), cut into 2cm x 6cm wedges

2 red onions, cut into 3cm wedges

50ml olive oil

Sea salt and black pepper

3½ tbsp tahini paste

1½ tbsp lemon juice

3 tbsp water

30g pine nuts

A couple of handfuls of salad leaves, such as rocket

A little extra virgin olive oil, a squeeze of lemon and a pinch of salt, mixed to make a salad dressing

Heat the oven to 180C. Put the squash and onions in a large bowl, add three tablespoons of oil, a teaspoon of salt and some black pepper, and toss well. Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some colour and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.

Put the tahini in a small bowl with the lemon juice, water & a quarter-teaspoon of salt. Whisk to the consistency thin cream, adding more water or tahini as necessary.

Pour the remaining oil into a small frying pan on a medium-low heat. Add the pine nuts and half a teaspoon of salt, cook for two minutes, stirring, until the nuts are golden brown, then tip the nuts and oil into a small bowl.

To serve, dress the leaves with the salad dressing and scatter them on a large plate. Top with the vegetables. Drizzle over the tahini dressing. Scatter the pine nuts on top.


Tacos with Re-fried Black Beans, Roast Butternut Squash and Feta

I seem to be writing a “100 easy recipes with butternut squash” blog at the moment.

I also seem to be finding it increasingly difficult to come up with ideas for family meals. My children are finally of the age when we can have a family supper all together in the evening, after years of cooking separate meals for us and the kids. This does however limit what we can eat, as pleasing everyone seems almost unachievable. I am always trying to think up new and enticing ways of presenting vegetables to persuade the kids to eat them. This week I bought some Tacos which always go down well. I offered a little shredded, left over chicken for my daughter, who does not do “spicy” and knocked up some guacamole for my son, who doesn’t like meat. If you offer a selection of different filling, it is almost possible to keep the whole family happy, as least for a while.

Tacos with Re-fried Black Beans, Roast Butternut Squash and Feta

Tacos with Re-fried Black Beans, Roast Butternut Squash and Feta

2 tablespoons olive oil

1 large Spanish onion, finely chopped

2 sticks of celery, finely chopped

2 large garlic cloves, very finely grated

Large knob of ginger, very finely grated

1 teaspoon sea salt

1 Chipotle chilli, finely chopped

1 tablespoon ground cumin

½ teaspoon freshly ground black pepper

1 teaspoon dried marjoram or handful of fresh oregano

1 tablespoon tomato puree

2 tins black beans

1 packet corn tacos

1 butternut squash, peeled and diced

Small bunch of coriander, leaves picked

Shredded lettuce

A little feta, crumbled

Guacamole (see link)

Whatever else you might like to add – sour cream, tomato salsa, grated cheese,  shredded cooked chicken or sweetcorn

Heat oil in a heavy large saucepan over medium-high heat; add onion and celery. Reduce heat to medium, and cook, stirring occasionally, about 10 minutes or until tender. Stir in garlic and ginger and cook about 1 minute more. Add chilli, the salt, the herbs, spices and tomato puree. Stir and cook 1 minute more. Stir in beans with a little of their juice and cook for 5 minutes or so. Taste and adjust seasoning.

Meanwhile roast your butternut squash. Cut into quite small dice, toss with some extra virgin olive oil, salt and pepper and roast on a baking tray in a pre-heated oven at 180C for about 30 minutes until soft and beginning to caramelise.

Make up your tacos as you like, but I like to  first add some re-fried beans, tops with some shredded lettuce and coriander leaves, scatter on some butternut squash, add a big dollop of guacamole and finish with a little crumbled feta.

Roast Butternut Squash 1

Butternut Squash, Ricotta and Mozzarella Bake

I always associate butternut squash with autumn but they are available from Riverford right through until December and they are adaptable for sunny summer dishes too. I particularly like them paired with ricotta and sage. It makes a great ravioli filling, but I appreciate that not everybody is raring to make home-made ravioli after a hard day at work. Here is a much quicker and easier solution – a pasta bake. Serve with a crisp green salad.

Butternut Squash, Ricotta and Mozzarella Bake

Butternut Squash, Ricotta and Mozzarella Bake

Serves 4

1 butternut squash, peeled, deseeded and chopped into 2.5cm pieces

Extra virgin olive oil

2 cloves of garlic, peeled and finely sliced

1 bunch of fresh basil, leaves roughly chopped

2 x 400 g tins of chopped tomatoes

Sea salt and freshly ground black pepper

350 g dried penne

Sea salt and freshly ground black pepper

A tub of ricotta cheese

2 balls of mozzarella

1 handful Parmesan cheese, freshly grated

2 sprigs fresh sage, leaves picked

Preheat your oven to 180°C/. Toss the squash with olive oil, salt and pepper, tip onto an oven tray and roast in the oven until soft and slightly caramelised, around 30 minutes.

Pour a couple of glugs of olive oil into a large saucepan, add the garlic and fry for a couple of minutes until light golden brown. Add your tomatoes to the pan, breaking them up with a wooden spoon and bring to the boil. Add the basil. Simmer gently for as long as it takes for the squash to roast. Add water to the sauce as necessary. It is meant to be a runny sauce. Season well with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil, add the penne and cook for a couple of minutes less than it says on the packet. Drain. When the squash is ready, add it to the pasta, stir in the tomato sauce, crumble in the ricotta and tip into a gratin dish, Tear up the mozzarella and scatter over the top with a generous handful of Parmesan. Rub the sage leaves with a little olive oil and put on top. Put into the preheated oven and bake for 20-25 minutes or until golden and bubbling. Serve with a crisp green salad.

Butternut Squash ready for roasting

Butternut Squash and Chard Lasagne (Pasta-less and Gluten-free)

I am particularly pleased with my next recipe. I was planning to make a butternut squash lasagne, as I seem to have acquired a small collection of them in my veg drawer and off course I was going to layer up the usual tomato sauce, béchamel and roast butternut squash with the customary sheets of lasagne when I had a brain wave. Why not cut the butternut squash into thin slices and use them instead of the lasagne sheet, and create a gluten free lasagne?

Everyone these days seems to be making spaghetti with vegetables. In my experience, there is however one major flaw. As soon as your vegetable spaghetti is actually cooked enough to be palatable, it dissolves. Not surprising really, as it has to gluten to keep in together. But this is where my butternut squash lasagne comes into its own. It does not have to stay together and therefore can bake away until totally delicious. The whole family was really very pleasantly surprised.

Butternut Squash and Chard Lasagne (Pasta-less and Gluten-free).jpg 5

Butternut Squash and Chard Lasagne (Pasta-less and Gluten-free)

Serves 4

You can only use the top of the butternut squash for this recipe as it makes nice “lasagne sheets”, so you will need quite a lot. Use the rest of the squash for another recipe.

1 large butternut squash olive oil

For the tomato sauce

1 medium onion, finely chopped

2 sticks celery, finely chopped

2 garlic clove, finely chopped

400g can plum tomatoes

Finely chopped fresh rosemary

Large head of chard

2 garlic cloves, very thinly sliced

For the bechamel sauce

50g plain flour (use gluten-free flour for Celiacs)

50g butter

500mls milk

100g cheddar cheese or parmesan

Heat oven to 200C/180C fan/gas 6. Cut the butternut just where it begins to bulge so that you have a nice even cylinder shape.  Peel the butternut squash and cut with a mandolin into nice thin sheets.

Butternut Squash and Chard Lasagne (Pasta-less and Gluten-free) 3

Meanwhile, make the tomato sauce. In a pan, soften the onion in the oil for 5 mins, then add the celery and garlic and cook for 5 min more. Add the tomatoes, rinse out the tin with a little water and add that too. Add the rosemary. Break up the tomatoes with a spoon and leave to simmer, uncovered for 30 mins. Stir from time to time. You should be left with a thick purée. Season to taste.

Meanwhile, if the chard has a large stalk (this is not usually the case early in the season) separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate. Add the stalks to a pan of boiling salted water and cook for 2–3 minutes, until tender. Remove the stalks with a slotted spoon and set aside. Add the leaves to the boiling water and blanch briefly. Remove and spread out on a dry tea towel to cool. When cool use the tea towel to squeeze out as much water as possible. Cut the wet garlic or garlic into very thin slithers. Heat a little more olive oil in a saucepan and fry the garlic until just turning light golden brown. Add the Chard and season with salt and mix well. Fry briefly and remove from the heat.

Meanwhile make your béchamel. Begin by melting the butter gently – don’t over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, remove from the heat and add the flour. Stir well and return to medium heat and cook until your mixture resembles sand. Now add the milk and whisk. Return to the heat and bring to the boil, stirring all the time. Remove from the heat and add your grated cheese. Season to taste with salt.

Assemble the lasagne. Put a thin layer of béchamel in your gratin dish and top with a layer of butternut squash sheets, Top with a layer of tomato sauce and some chard. Keep going finishing with a layer of butternut squash topped with béchamel. Bake for 30-40 mins, or until the lasagne is golden and bubbling.

Butternut Squash and Chard Lasagne (Pasta-less and Gluten-free)

Butternut Squash & Walnut Cake with Maple Icing

Of all the recipes that I have posted on this blog, the one I wanted to work on the most was the Butternut Squash Muffins. I wasn’t entirely convinced about the finished result and I also felt unhappy that the recipe was in cups and not grams and ounces. So this week I have been working on another version – Butternut Squash & Walnut Cake with Maple Frosting. I like the fact that the butternut squash goes in raw rather than adding a baked puree. It add moisture to the cake in the same way as a carrot cake does and is much less heavy.

Week after week, when cooking the Riverford Lunches, people ask me how to get their kids to be more adventurous with vegetables and try new flavours. Cakes are such a great way of doing this, especially if you can include a vegetable that they believe to have a particular aversion to, be it beetroot, parsnips, carrots or butternut squash. By getting them to try new vegetables this way it challenges their preconceptions of what they do and do not like.

Butternut Squash & Walnut Cake with Maple Icing 3

Butternut Squash & Walnut Cake with Maple Icing
160g/ ¾ cup butter, softened
230g / 1 ½ cups granulated sugar
3 eggs
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
380g / 2 ½ cups plain flour
300mls / ¾ cup buttermilk
300g / 2 cups grated butternut squash (about ½ a butternut squash)
75g / ½ cup chopped walnuts

150g cream cheese, softened
400g Icing Sugar
2 tbsp Maple Syrup
Chopped Walnuts for the top

Pre-heat oven to 170°C. Grease and line a tin. Either about 30cms round or a 30cm x 30cm square.
In large bowl beat the butter and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and the walnuts. Pour into the tin. Bake 40 to 50 minutes or until toothpick inserted in the centre comes out clean. The amount of cooking will depend on your tin size. Cool completely. In medium bowl, beat the cream cheese with electric mixer on medium speed until light and fluffy. Add the icing sugar and the maple syrup. Beat until smooth and creamy. Frost cake. Sprinkle with chopped walnuts if you like.

Butternut Squash & Walnut Cake with Maple Icing 2

Butternut Squash, Leek, Pea and Goat’s Cheese Lasanga

I have got a Riverford Lunch this week, when I go to a customer’s house and cook lunch for their friends. This lunch is hopefully so impressive and delicious that these friends are completely won over by the virtues of Riverford and their wonderful tasting vegetables, that they are instantaneously compelled to become Riverford customers themselves. No pressure there then!

I always start with a large veg box and try and use up all the ingredients in one meal, in original, inspiring and interesting ways. As the menu evolves, I usually find that I am left with a few misfit ingredients, which need to be combined together and result in a delicious and harmonious recipe. And this is where, each week, the real challenge lies. This week I was left with leeks, butternut squash and peas! As excited as I was to see fresh peas again, it took me quite a while to get my head around how to incorporate them with the other vegetables without losing them all together. I am pretty pleased with my resulting Butternut Squash, Leek, Pea and Goat’s Cheese Lasanga. The lovely fresh peas add a touch of spring to an otherwise Autumnal dish and the goats cheese perfectly counterbalances the sweetness of the vegetables. Just hope my lunch customers are impressed!

Butternut Squash, Leek, Pea and Goat’s Cheese Lasanga

Butternut Squash, Leek, Pea and Goat’s Cheese Lasanga

Serves 4
I butternut squash
bag of Riverford peas
3 small leeks
50g Butter
50g Flour
1 pint Milk
100g Parmesan, freshly grated
200g Hard goat’s cheese, such as St Helen’s Farm, cut into small cubes
A box of lasagne sheets
Olive Oil
Sea Salt and freshly ground black pepper

Pre-heat the oven to 180C. Peel and cut your butternut squash into bitesized chunks. Season with salt and pepper and toss in olive oil. Roast in the oven for about 30-40 minutes until soft and beginning to caramelise.

Roast Butternut Squash

Check from time to time and move around to ensure even cooking. Meanwhile shred your leeks and wash well. In a large, heavy bottomed saucepan add the butter and the leeks and sweat down until really soft and beginning to colour. Season well with salt and pepper. Remove from the heat and add the flour. Stir well and then return to the heat to cook out the flour for a few minutes. Slowly add the milk and whisk over a medium heat until the sauce boils and thickens. Remove from the heat and add the grated parmesan. Season well to taste with salt and pepper. You don’t want your lasagne to dry so make sure the béchamel is creamy. Add more milk if necessary. Cook the peas for a few minutes in a pan of boiling salted water. Drain,

Take a large gratin put a very thin layer of béchamel on the bottom. Top with a layer of lasagne sheets. Break up the sheets if necessary. Top with the butternut squash and 1/3 of the remaining béchamel and 1/2 the goat’s cheese. Next do another layer of lasagne. Then top with the remaining butternut squash, the rest of the goat’s cheese and the next 1/3 of béchamel. Next the final layer of lasagne and finally the rest of the béchamel. Cook in the oven for 30 minutes or so until golden brown on top and a blunt knife inserts easily all the way through.


Turlu Turlu

Good to my word, I tried out a fresh tomato sauce, just to see how it turned out. As far as I know, there are two schools of tomato sauce. The Italian version which consists of no more than olive oil, garlic and tomatoes and maybe a little basil, or the French version which can contain pretty much anything. I believe that this is because the Italian version relies heavily on superb ingredients, including very good tinned Italian plum tomatoes, so I decided to opt for the French. I used some onion, celery and garlic in my base, sweated down with olive oil and I added some wild dried Oregano. The results where certainly good enough for this week’s recipe of Turlu Turlu. This is a sort of Turkish Ratatouille, and just the sort of recipe I love. It literally means hotchpotch and can incorporate any number of different vegetables mixed with chickpeas, tomato sauce and lots of herbs. It is a great use up dish and I had a whole array of vegetables in the bottom of my fridge, which all went in, including beetroot, parsnips, red onions, red peppers, courgettes, sweet potatoes, fennel and carrots and of course, the tomatoes. But you could have added potatoes, squash, green peppers, cauliflower, aubergine or any other vegetable you have to hand.

veg for Turlu Turlu

This recipe seems a little more complicated than it is, but only because I insist on separating the vegetables up which cook better on their own. They need a lot of room and different times and this way, all your vegetables are perfectly roasted. It is worth the effort.

As for my tomato sauce – I am not sure it was good enough to just serve on its own with pasta but I will keep working on it and let you know how I get on.

Turlu Turlu 2

Turlu Turlu
Serves 4
1 red onions, cut into into 8 wedges through the root
1 large red bell pepper, de-seeded, and cut into large bit-sized chunks
1 head fennel, cut into into 8 wedges through the root
1 sweet potato, peeled and cut into large bit-sized chunks
1 parsnip, peeled and cut into large bit-sized chunks
A few beetroot, peeled and cut into large bit-sized chunks
3 courgettes, cut into 1cm slices, slightly on the diagonal
sea salt
freshly ground black pepper
extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon dried chili flakes, or to taste

For the sauce
6 Large ripe tomatoes
3 garlic cloves, chopped
1 stick celery, finely chopped
2 small onions, finely sliced

1 tin chickpeas, drained
Freshly chopped coriander
Freshly chopped parsley

Preheat the oven to 200˚C. Toss the red onion and red pepper with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the fennel with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, making sure as much surface area as possible is in contact with the tray and put in the oven. Combine the root vegetables – parsnips, beetroot and sweet potato. Toss with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the courgettes with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, make sure as much surface area as possible is in contact with the tray and put in the oven. You will have to check your veg regularly, and rotate veg to ensure even cooking, When your veg are cooked and a little caramelised remove them. Each tray will slightly different time. Meanwhile make your sauce. Sauté the onion and celery slowly in plenty of olive oil, for a s long as possible. Meanwhile, put a large saucepan of water on to boil. Cut a small cross in the top of your tomatoes. Add them to the pan of boiling water and boil for 1-2 minutes, until the skins begin to come away. Remove them with a slotted spoon and plunge them into a bowl of cold water. Remove the skins and roughly chop. Add the garlic to the onions and fry a minute more before adding the tomatoes. Cook down gently until the tomatoes have completely dissolved, Season with salt and pepper and oregano. Puree with a hand blender.

Just before your final tray of veg is ready, add the chickpeas and tomato sauce to the tray and return to the oven for 5 minutes. Then remove and add all your veg together. Stir gently to avoid mushing up the veg. Allow to cool slightly before adding your herbs. Serve warm or room temperature.

Turlu Turlu 3

Soba Buckwheat Noodle Miso Soup with Squash, Cauliflower & Mixed Seeds

My personal diet message to myself as I get older is all about re-hydration. There is no doubt as we age everything: our hair and nails and skin gets drier and moisturising from the inside as well as the outside can really help.  We are used to rubbing fatty moisturisers into our skin, but this is constantly at attack from the environment, so it would seem that it might be more effective to put the fats inside you so that your body can do the job of lubricating you itself. Of course I mean good fats rather than bad fats, namely Omega 3 fats, essential fatty acids. I think we all panic at this word, imagining that we have to consume bucket loads of sardines and mackerel to achieve our daily quota, but whilst fatty fish is clearly good for you all sorts of vegetables, seeds and nuts are also excellent sources.

Here are a few to try and include in your diet
Brussel Sprouts
Winter Squash
Green Beans

I really like this miso broth. It is clean and restorative. You can add all sorts of vegetables that you want, preferably from the list above and then you know it is going to be super good for you!

Soba Noodle Soup 2

Soba Buckwheat Noodle Miso Soup with Squash, Cauliflower & Mixed Seeds
100g per person Soba Buckwheat Noodles(Try Clearspring or Yataka )
½ a Squash or a piece of pumpkin (Sweet Mama, Butternut, Acorn)
½ Cauliflower
Sunflower Oil
Seeds (Pumpkin, Sunflower, Sesame, Black Sesame etc)
Organic Barley or Brown Rice Miso (Try Clearspring or Yutaka)
Sesame Oil
Large knob of Ginger, grated preferably on a Microplaner
1 clove garlic, grated preferably on a Microplaner
Fresh Red Chilli, Very finely chopped
Fresh Lime Juice or Pon Zu

Put a pan of salted water on to boil. Peel and cut your pumpkin or squash into 1cms chunks. Cut the cauliflower into bite-size florets. Add the noodles, cauliflower and squash to the boiling water and cook until the noodles are completely cooked. They should no longer taste floury. Drain well in a colander and then toss in some sesame oil.  In the same saucepan fry the garlic, ginger and chilli in a little sunflower oil for a few a few minutes. Add a litre of water and a couple of tablespoons of miso to taste. When you have got a really delicious tasting broth add the noodles and vegetables back in with a good squeeze of lime to taste, Do not boil as this will kill the active enzymes in the miso. Scatter with seeds and serve.

Soba Noodle Soup 3