Butternut squash bruschetta

I asked the wonderful Jamie Magazine for suggestion to use butternut squash and they sent me a wonderful recipe for roasted squash topped with sage and goats cheese.

http://www.jamieoliver.com/magazine/recipes-view.php?title=squash-aamp-goat-s-cheese-bruschetta

However I'm not a fan of goats cheese and didn't have much in my cupboards so I decided to have a go with what I did have. So this is a much simpler version with NO OIL.

Ingredients:

1 butternut squash (unpeeled, deseeded)
Fresh spinach (sliced)
Feta cheese (crumbled)
2 cloves garlic
Ciabatta sliced
Black pepper
Pinch dried oregano

Method:
1. Preheat oven to 200*C
2. Cut the squash into wedges
3. Bake wedges on a baking tray for 30minutes
4. Put the ciabatta slices on a tray in the oven with the squash for a further 10 minutes
5. Remove from the oven, and rub each slice of bread with a peeled garlic clove
6. Put the wedges of squash in a bowl and mash with a fork
7. Add the pepper and oregano to the squash and mix in
8. Spread the squash on the bread
9. Sprinkle with the spinach and crumbled feta
10. ENJOY!

Kofta kebabs and Moroccan Style couscous

This recipe takes 15-20 mins start to finish and you can choose exactly how you want to cook the kebabs and the cous cous just needs a kettle and bowl. The only fresh stuff you need is the mince, coriander and pomegranate. Everything else can live quite happily in the store cupboard till you want them.

Ingredients

For the koftas you'll need:
Extra lean beef mince or good quality lamb mince
Curry paste of your choice (tikka, madras etc)
Runny honey
Sesame seeds

For the cous cous you'll need:
Dried cous cous
Sultanas
Dried apricots (chopped)
Flaked almonds
Chopped pistachios
Pomegranate (ready prepped from the supermarket is fine)
Moroccan spice blend (ready mixed is just easier)
chicken stock cube(s)
Boiling water
Fresh coriander (chopped)

For the  raita you'll need:
Natural yoghurt
Mint sauce


Method

1. Open the mince and remove the (in the words of Sean Lock) "meat nappy". Break up the mince in the packet with a fork.
2. Add a couple of heaped spoonfuls of the curry paste. Work on about half a heaped desert spoon per person.
3. Work the paste into the mince until thoroughly combined.
4. Pack handfuls of the mince onto metal skewers till they're about the thickness of a sausage. They don't need to be perfectly smooth, just about the same thickness all the way along.
5. Your choice how you cook them: grill, oven bake, pan fry, griddle, BBQ, etc. just remember you want to cook them hard and fast so the outside caramelises but the inside remains moist. 10-15mins tops.
6. For the cous cous, add a couple of spoonfuls of the spice blend and mix together.
7. Make up some stock using the cube(s).
8. Following the instructions on the pack for how much to use rehydrate the cous cous using the hot stock. Cover the dish in cling film and leave to steam.
9. Once fully hydrated and plumped up, add the nuts, dried fruit, pomegranate and coriander to the cous cous and mix in.
10. 5 mins before the end if the cooking time brush the kebabs with the runny hunny.
11. Once cooked, roll the kebabs in sesame seeds. The honey should help them stick
12. For the sauce, Stir 2-3 teaspoons of mint sauce into half a cup of natural yoghurt.
13. Serve the kebabs with the cous cous and sauce.