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This week has been busy busy. With our house move drawing ever nearer and Christmas just around the corner. There’s a lot of prep going on here!

fuity flapjacks

Never the less I made these flapjacks from Jamie Oliver. Seriously these are good. Definitely add the stem ginger that he says is optional. And I even added some of the stem ginger syrup. Delicious.

river cottage baby & toddler

If you have young children I can’t recommend the River Cottage Baby & Toddler Cookbook enough. It’s full of healthy recopies you actually want to cook and eat with your kids. I tried the roasted vegetable sauce with pasta this week. It has fennel in it which I love and butternut squash that my children love.

1/2 butternut squash

1 fennel bulb

1 large carrot

3-4 garlic cloves (though I only put in 2 because my kids don’t really like garlic)

2-3 tbsp olive oil

150ml – 200ml chicken or vege stock

salt and pepper

To serve; freshly cooked pasta & grated hard cheese (lots)

Preheat the oven to 190/gas 5. Cut the squash half in half and half again and scoop out the seeds. Lay, skin side down, at one end of a roasting tray. Trim, core and roughly slice the fennel and add to the tray. Peel and slice the carrot and add this too, along with the unpeeled garlic cloves. Trickle a little olive oil over the whole lot. Roast for 45-55 minutes, or until everything is very tender and starting to caramelise. Don’t forget to give it a stir half way through.

Now the original recipe tells you to scoop the squash flesh out  before blending but I just blitzed the whole lot, including the fennel and carrot. Squeeze out the garlic flesh and throw it in too. Poor in about 150ml of hot stock and blend to a thick, smooth puree. Add more stock or milk if needed and season. Serve tossed into hot pasta, with plenty of grated cheese on top.



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