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Butternut Squash & Apple Soup

15 ml (1 tablespoon) oil
1 onion, sliced thinly
5 ml (1 teaspoon) curry powder
2 eating apples, peeled, cored and chopped
1 medium butternut squash, peeled, de-seeded and chopped
1 litre (1 ¾ pints) vegetable stock
salt and pepper

1. Heat the oil in a large pan, add the onion and cook for 4-5 minutes, until softened but not browned.
2. Stir in the curry powder and the apple and cook for 2 minutes.
   Add the squash and stock. Bring to the boil and then reduce the heat. Simmer for 15-20 minutes.
3. Remove from the heat and leave to cool briefly. Puree the soup in a blender. Adjust the seasoning and then reheat gently. Add more stock if you need to thin the soup.

Spicy Sausage Rice Salad
 
leftover rice (cold)
1 yellow pepper, de-seeded and cut into chunks
115g (4 oz) raisins
50g (2 oz) walnuts, chopped
50g (2 oz) green olives, pitted
1 orange, cut into segments
225g (8 oz) spicy sausage, chopped
salt and pepper

1. Place the cold rice in a large serving bowl. Stir in the remaining ingredients and mix thoroughly.
2. Serve as part of a main course or on a buffet table.
    

Chicken Korma

4 boneless, skinless chicken breasts
1 tablespoon of oil or butter
1 onion
1 bottle of Korma sauce
Any additional vegetables you have leftover in the fridge

1. In a large frying pan melt the butter or oil and add the onion and cook until soft and browned. If you have extra vegetables you would like to add place them in the pan to soften them as well.
2. Add the chicken and the korma sauce and cook on a gentle heat for 20-25 minutes until the chicken is completely cooked.
3. Serve with rice.

Egg Fried Rice

Rice
Eggs
Onions, veg, seasoning, etc.

1. In a frying pan reheat leftover rice.
2. Add any onions or veg you have left in the fridge.
3. Beat eggs together (1-2 depending on how much rice you have) and pour over rice stirring quickly until egg is cooked. Add seasoning and serve.

Rustic hashbrowns
 
Potatoes
Oil
Salt
Pepper

1. Cut leftover boiled potatoes into bite-sized chunks.
2. Heat oil in pan and add the potatoes. Cook until golden brown and add salt and pepper. It’s the perfect accompaniment to bacon and egg. (For extra flavour use bacon fat instead of oil.)

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