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Roast squash and smoked almond parcels
Fruit and vegetables
500g/1lb 2oz
butternut squash
, peeled and cut into 4cm/1½in pieces
1
red onion
, cut into segments
1
garlic
clove, grated on a microplane
5
sage
leaves
4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf
parsley
4
garlic
cloves, grated
1 thumb-sized piece fresh root
ginger
, peeled and grated
8
fresh coriander
sprigs, roughly picked
2
limes
, each cut into 3 wedges
Tins, packets and jars
250g/9oz dried puy
lentils
400ml tin
coconut milk
Cooking ingredients
2 tbsp
olive oil
pinch
salt
150g/5½oz smoked
almonds
, chopped into small pieces in a blender
1 tbsp
muscovado sugar
salt and freshly ground
black pepper
1
cinnamon
stick
pinch
cayenne pepper
pinch
garam masala
50g/1¾oz
tomato purée
5 tbsp extra virgin
rapeseed oil
1 tsp
salt
1 tsp
sugar
salt and freshly ground
black pepper
2 tbsp rose
harissa
Dairy, eggs and chilled
1kg/2lb 4oz coconut
yoghurt
300g/10½oz
hummus
4 sheets bric
pastry
50g/1¾oz
feta
, drained and crumbled
2 free-range
egg whites
Other
crushed ice
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