Ingredients: 1 butternut squash, peeled, deseeded & large dice - 2 aubergines, halves - Drizzle olive oil - 250g packcooked pilau rice - 4 spring onions, thinly sliced - 2 garlic cloves, crushed - 50g dried apricots, roughly chopped - 50g pistachio nuts - 50g blanched almonds - 50g dried cranberries - 400g tin chickpeas including juice - 10g coriander - 1 pack pomegranate seeds, reserving some to garnish - 1tsp ground coriander - 1tsp ground cumin - Salt & pepper
Garnish: 25g pomegranate seeds - 10g mint leaves - 10g coriander leaves - 25g pistachio nuts
Moudardara is a Lebanese rice and lentil dish that gets topped with caramelised onions and saffron. It's a magical middle-eastern delight and best of all, it's easy – a simple showstopper.
Get the recipe here http://demuths.co.uk/rachels-blog/article/moudardara
courtesy of Demuths Cookery School
Lydia Downey, lead tutor at Britain's leading plant-based cookery school Demuths, demonstrates how to make crisp cauliflower, leek and kale fritters - a delicious light lunch or filling snack. Serve with tahini sauce.
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk