Butternut Squash Kutta

1 large red onion, chopped
3 garlic cloves, crushed
1 tbsp lazy ginger
1 tsp turmeric
1 tbsp olive oil
500g butternut squash, peeled, deseeded and diced
1 tin tomatoes
handful sultanas
2 celery stalks, chopped
handful celery leaves
1 tbsp lemon juice
handful coriander leaves
55g whole almonds
1 tbsp sugar

Saute the onion, garlic, ginger and turmeric in the oil for 3 - 4 minutes.

Add the butternut squash, tomatoes, sultanas, celery, celery leaves and 400ml water. Bring to the boil then simmer for 20 - 25 minutes.

Add the lemon juice, corander, almonds and sugar, cook for 5 more minutes, serve.

Serves 4.

Apple crumble

5 apples
50g sultanas
15g honey
1 tbsp lemon juice
cinnamon
3 tbsp water

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75g plain flour
25g porridge oats
50g soft brown sugar
40g butter
25g sunflower seeds
25g sesame seeds

Dice the apples and put in a pan with the rest of the base ingredients. Simmer for 5 - 10 minutes. Tip into a large ovenproof dish.

Put the flour, porridge oats and sugar in a bowl. Cut the butter into cubes and rub in until it looks like breadcrumbs. Add the seeds, mix, then tip over the fruit.

Bake in the oven (180C) for 30 minutes.