Root Vegetable Bubble and Squeak

Serves 2-3

• Butter for greasing
• 200g potatoes, peeled
• 125g carrots
• 125g parsnip, peeled
• 150g butternut squash, peeled and deseeded
• 75g dark green cabbage, shredded
• 2 tablespoons olive oil
• Freshly ground black pepper

1. Preheat the oven to 220°C/425°F/gas mark 7.
2. Grease a small roasting tin
3. Cut the potatoes, carrots, parsnips and squash into even-sized pieces and steam or boil until soft but not mushy. Drain and dry well.
4. Steam or boil the cabbage.
5. Put the root vegetables in a large bowl and pound with a potato masher. Add the cabbage, olive oil and a sprinkling of black pepper.
6. Spread the mixture in your greased baking tray and bake on the top shelf of the oven for 20–30 minutes, until crispy on top.

Apple, Pork and Ginger Stir- fry

Serves 4

• ½ tbsp vegetable oil
• 300g Pork Fillet/loin steaks, cubed
• 1 clove garlic, finely chopped
• Thumb-size piece of fresh ginger, chopped
• 1 green chilli, deseeded and chopped
• 2 small apples, sliced
• 150g broccoli
• 300g noodles
• 1 lime, juiced

1. Heat the oil in a wok or deep frying pan, add the pork and cook on a high heat to colour for 6-8 minutes.
2. Add garlic, ginger, chilli, apple, carrot and broccoli and cook stirring constantly for 4 minutes.
3. Cook noodles according to packet instructions and add to the pork stir-fry. Use two spoons to mix the ingredients together, add the lime juice and serve.