Have to admit , I’m feeling pretty smug about this one… couldn’t decide what to do with a lonely Leek and some Mushrooms than needed using up. I used to make Leek and Mushroom Tarts all the time , however they were loaded with things I can no longer tolerate. So I had to have a think of how to adapt this flavour combo… and it worked a treat. This was so easy to throw together too, and really turned out quite pretty. Win. I adore the combination of Leek , Mushrooms ,Garlic and Thyme. I hope you do too.

Base Recipe :
2 Cups Water
1/2 Cup Quick Cook Polenta
Salt
Olive oil.

Spread :
Canellini Beans (I Carton, drained and rinsed )
1 Lemon juice and Zest
Salt

Topping :
Oil high heat safe ( I used Avacado)
1 Leek
1 Tub Baby Portabellos
Thyme
Rosemary
Salt
2 Cloves of Garlic.

Grease a tart tin with a little oil, and give a little spatula a little coat of oil too
Then start by boiling your water and whisking in Polenta and Salt whish until it’s thick and add in a good quality olive oil for some flavour.
Pour into your greased pan and flatten out with your spatula. You’ll have to work quick because it will set fast !

Pop that to one side to set. Pre heat your oven on a low warming temp.

Then chop your Leek, Mushrooms , Garlic, Rosemary and Thyme. Heat your oil in a sauté pan and then add everything. Keep this going until everything is soft but still holding shape. About 6-8 minutes.

Then pop your Canellini Beans in a processor and whizz with lemon and salt and some hot water to make a nice thick spread.

Your Polenta should be set nicely by now , pop your spread on top and then pile your Leeks and Mushrooms on too.

I popped this in the oven to warm the base through again for 5 minutes.
Then served warm.

I adore Butternut Squash. There’s just something so rich and delicious about it. It can carry really lovely flavors with added spices too. It’s definetly in my top ten all time favourite favourite foods. I love it in soups and casseroles, roasted or mashed. It even makes a pretty yummy Lasagne too. Pasta sauce, you name it this little Veggie can do it. They’re an excellent little nutritional powerhouse and they keep for weeks because of their tough outer skin. If you Bake it in its skin ,  the skin actually becomes pretty soft and chewy too. I just absolutely adore these little beauties. I like to get medium sized ones or smaller ones. The Darker the skin colour the sweeter I find them. The big ones tend to be a little watery for me. I like flavors that pack a punch.

This Salad is as simple as it gets. But with heaps of Raw kale under , it’s pretty nutritious as well as beautiful. Please don’t be put off with Raw Kale. It’s massaged and squished so it doesn’t take ten year to chew.. it’s soft and a bit more delicate. Kale can be pretty robust, but with this method it really is lovey. And can be made in advance. I like to serve this with the Squash warm. But I think room temperature would be fine too of you wanted to make ahead!

Recipe
1 Medium Butternut
A few Chipolinni onions ( optional )
Oil (high heat I used Avacado )
Salt
Sprinkle of Paprika
Fresh Rosemary

For the Kale :
Bunch of Kale I used curly Kale today
Juice of a Lemon
Salt
2 Tbs Tahini  (optional I like it to add creamy but only use it sometimes)
Olive oil (you can whip out the EVOO here since it’s raw of you like )
1 Tsp Maple
Chilli flakes (optional – some like it hot )

Toppings : seeds and dried fruit (I used Tart Cherries )

Preheat the oven to 400°. Peel and chop the squash into 1cm cubes. Toss in a good glug of oil with Salt , Rosemary and Paprika. Toss in peeled Chipolinni if using also.

Pop on a baking sheet and pop in the oven for 30 -40 minutes depending on how crispy you like the edges.

Whilst that’s cooking you can make the Kale. Wash Kale, pat dry and tear into bite size pieces , removing tough stems. Pop into a large bow. And squeeze lemon over. Add salt and a splash of oil too. Pop Tahini in too if using.
Now the messy bit. Stick your hands in and get squishing. You really want to work the Lemon juice into the leaves as this is what helps break down the toughness. Keep rubbing and massaging till everything’s turned a little darker and intense green. Then drizzle with a little more oil and tiny bit of Maple to take the Lemons edge off. Sprinkle with chilli if using . This can be left to sit for a good while so don’t panic.

Once the Butternut and Chipolinni are all set. Pop then out of the oven and top the Kale with them. Add any of your optional toppings and serve.

Today was a long day. And when I finally pulled round for food, I wanted something simple and comforting. And nothing is simpler or more comforting than mashed potatoes. They have always been one of my all time favourite foods … Swoon. I love topping mash with all sorts of goodies. From Garlic Mushrooms to caremelised onions. But today’s go to had method in my madness. I was using Fennel . Fennel , you may not know , is a bit of a hero of mine. This little bulb has a natural antihistamine and a natural anti inflammatory properties. It’s also good anti oxidant. All of which I was in need of this evening. And this recipe never fails. I love roasted Fennel. I love raw Fennel. Basically if there was a fennel fan club I’d have the tshirt. And tonight it didn’t disappoint.
Hope you enjoy. I know it put a smile back on my fave today.

Recipe :
1 Bulb of Fennel
Oil (high heat – I used avacado )
Salt
Pepper
3 Garlic Cloves
3 Medium Potatoes
4 Spring Onion
Small handful of Parsley
Milk of choice (I used Almond )
Olive oil
Honey or Maple Syrup (optional )

Optional : Roasted Cherry Tomatoes with Herb de Provence.

Preheat oven to 400°. Slice the Fennel. About 1/2 cm thick. I did this from top to bottom , but it was a little tricky so be careful, or cut the opposite way.
Toss with oil and Salt. Pop on a roasting tray with the cloves of garlic (unpeeled )and pop into the oven for 30 minutes.  (Add the tomatoes tossed in oil and Herb de Provence to the oven too if using ).

Next peel the potatoes and chop into 2cm pieces pop into a pan of water and bring to the boil -20 mins ish.

While everything is cooking give your Parsley and Spring onions a quick chop.
Once the potatoes are fork tender drain them (carefully ) and mash with Almond milk and a splash of olive oil. I always give potatoes a good hit of salt too.
Lift the Roasted Fennel and Garlic out if the oven and squish the Garlic with a spoon till it comes out of its little jacket. Give it a quick chop- it should be soft, and stir through your potatoes , with the herbs and onion.

At this point a tiny drizzle Maple or Honey on the Fennel is an option to before popping the oven back for 5 to add a caramelized element to the dish.

Pile everything into a bowl and give a final sprinkle of herbs (and any fronds you may have left over from your Fennel ).