3 Veg For Every Beginner Allotment Grower

Allotments are daunting projects. You arrive onto a plot that’s usually filled with weeds as tall as your head. Dig a fork into the soil, and it’ll either be compact with couch grass roots or clumpy clay – or you could have beautiful, fluffy soil (grr…).

The best course of action for a really compact plot is to dig out bigger weeds, mulch with cardboard and manure and then wait until the following spring – however, if you’ve walked onto a plot in March, April or May and you want to have a go at some vegetables – here are 3 Veg For Every Beginner Allotment Grower.

Now, with very well-established weeds, you’ll need to make sure that your plots are mulched with a mix of either cardboard or newspaper, then layers of leaf mold (rotting leaves), compost or manure. Once the bulk of the plot is covered, you can use parts of the space to grow very early crops.

I should add that the harvests won’t be huge. You may have a few troubles along the way with your soil as it hasn’t had a good year of feeding and nurturing. You’ll also need to keep on top of the weeds every week as they try to come through (do 10 minutes or so – they will eventually lose their energy and die off after a few goes). However, these crops will still be tasty, and you’ll have grown your first allotment crops!

Potatoes

Whenever I’ve tried to tackle a heavy and clumpy plot, my first vegetables that I turn to are plants with strong roots. Potatoes, in particular, are a great starter vegetable – this is because they break up that solid soil as they go, and – if you go for first earlies like Maris Bard or International Kidney – you may even have time to plant a June crop of beans.

How I start my potatoes off is either at home or in the greenhouse. Potato plants grow through the chits, or sprouts (those little bits we find on their surfaces when we come to peel them). Knock off the eyes until you have around five all in the same area, face the spuds with the sprouts directed at the sun and keep them warm and dry.

Once the sprouts are the length of your finger, and the danger of frost has passed – check here for your areayou can plant them outside. Now, as the soil hasn’t been well-fed, either locate comfrey leaves and lay them along the bottom of a trench or pick up vegetable feed from any garden centre or DIY store.

When mulching your plot, make sure that you leave room for a trench a spade’s-width. Plant your spuds into the space 30cm apart and 50cm between rows if first earlies or 38cm apart and 75cm between rows if they are maincrop potatoes like Picasso and King Edward. Fill the trenches with a mix of compost and your dug earth and then water well throughout the season.

You will find that the weeds come through, but – so long as you do 10-15 minutes of uprooting every week, they shouldn’t cause too much bother.

Courgettes

Another vegetable that will work well in a mulched bed. Before you sow your seeds, grab a couple of bags of compost or a heap of manure, several sheets of cardboard and newspaper and any vegetable waste you might have. Dig over your weedy soil lightly and remove the biggest plants and roots.

Soak your sheets of cardboard or newspaper and throw down. Cut or leave a hole about 50cm wide (this will be your spot for your courgette). Now layer up the plot with your composting material and leave the worms and microbes to do their work as your courgettes grow.

Start courgettes off in a warm, well-lit house or greenhouse around mid-April/May. Sow the seeds pointy-end up and cover to the top of your pot with soil. Make sure that the pots are moist.

Once your elephant-sized plants have three or four leaves and the risk of a late frost has pased, it’s time to plant them outside.

Where you marked out your courgette spaces, dig down a spade’s depth. Fill this with vegetable scraps and comfrey leaves before topping up with manure. Now take your courgette plant and an extra plant pot. Lay the courgette over the manure and the pot beside it. Slowly fill in the roots of the courgette with the de-weeded topsoil and an extra layer of compost. Firm down and water thoroughly weekly, using the plant pot to get deeper down to the roots.

Strawberries

Get this – you can grow tasty strawberries pretty well in clay soil. As above, mulch the area you’ve set out for your strawberry plants. Again, insert plant pots next to each plant as these will make sure that water reaches the roots!

Strawberries are easiest to grow when they’re bought either online or from the garden centre. As we want delicious strawberries this year, we’ll go for the garden centre potted plants.

Taking the pots, pop them into a large tub of water and leave them to soak for around 10 minutes. Use this time to dig out the holes you’ve marked up in your beds.

Removing the plants from the pots, place each one over a layer of well-rotted manure and then fill until the roots are buried. Firm down and water well and feed with tomato feed throughout the season.

You can enjoy allotment strawberries in no time!

Taken on a plot this year? What crops have you gone for? If you’ve been growing your own for years, I want to know what edibles you started with. Let me know in the comments below.

My Move Into Garden Vlogging

It’s official! The weekly vlogging series is away.

With the arrival of 2018, a renewed sense of optimism and lots of exciting things to talk about on the allotment, I decided that it was high-time I started making more videos. Alongside regular articles and recipes on the blog, I’ll be covering everything from the whys and the hows of gardening to recipes, reviews and interviews on YouTube.

Whether you’re a gardening pro or a gardening newbie, my YouTube channel will have something for everyone. And, what’s more, I’ll be presenting the sowing, growing and cropping in a way that I hope is unique and refreshing.

There are lots of stereotypes about gardening and growing your own food. It’s time to cut those stigmas loose and open up gardening to a whole new generation.

As food prices continue to rise and food quality decreases, more and more people are actively learning and engaging with their food. Growing your own food is a powerful act. Through taking control over production, you’re helping the environment, yourself and – in some cases – your bank account too.

So, whether you’re new to the growing game or you’ve been gardening for years, join me for the ride. I want this to be a conversation though, so if you have ideas for content or suggestions for the channel, leave a comment below.

You can also find my first two videos below. Finally, don’t forget to subscribe to my channel for all of the latest updates.

Have a good week everyone!

3 Ways I’m Going To Be Better In 2018

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Yes, it’s that time of year! We’re on the verge of 2018 and everyone is keen to get their New Year’s resolutions out there.

Well, mine are fairly modest this year.

After a poor start to 2017, suffering from an anxiety disorder which caused me to fall behind on the allotment, I have spent the rest of the time cooking up a recipe (figuratively speaking) which will allow me to keep focussed on the plot next year. Hopefully, you will find this blog post useful too. Especially if, like myself, you struggle to keep yourself motivated in the garden. There are lots of ways in which you can manage a busy life and keep on top of the watering and weeding, and it all starts with your mind and body.

1 – Keeping myself fit

Keeping yourself active is top priority. Last year, I either walked, cycled or ran every day to beat my anxiety and increase my mood. Not only has it helped my mind focus on what is good in life, it’s also improved my memory, given me confidence and the allotment is starting to take shape nicely.

Now, combining this with my allotment makes the whole experience even better. The plot where my allotment is situated is the largest in Bristol and it’s a fantastic track to jog around. Furthermore, I’m out of the smoggy city so I’m breathing clearer air, I can practise mindfulness with the  birdsong and when I’m done, I take a big swig out of my flask and get to work on the plot.

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2 – Organising my time better

Whether it’s my mild dyspraxia or my regular day-dreaming, I can often be a little disorganised.

This extends to the allotment. Even as I write this, there are still a handful of jobs that I keep putting off. In fact, I will often look at other pictures of gardens and feel a little out of my depth – sometimes deciding to give up for the day.

What keeps me coming back however, is my dream of being self-sufficient. I remind myself that I’m lucky to have an allotment as big as the one I have. A plot that is filled with fantastic perennials and has the potential to supply me with food throughout the year. And the only way that I’m going to get to this point is by organising my time better.

This starts with keeping diaries, calendars, notes and spreadsheets with all of the planned projects and timeframes. It then moves into more regular jobs like weeding and grass-cutting. Here, my phone comes in really handy. I can set times for both jobs months in advance if I want to, and slowly but surely, I work my way into a solid rhythm. I then notice how much better my plot looks and how easy it is to do, and I keep up the pace.

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3 – Only eating homegrown or organic

Sure, I grow my own food. But I’m still a sucker for convenience shops too.

This year, the harvests have been patchy. Most days I’ve found myself picking up a tin of beans or a bag of vegetables to bulk out my supplies.

Instead, what I should be doing is going on a slightly longer walk to my local greengrocers. There are hundreds of organic, local and independent shops in cities and towns – and they’re actually pretty affordable too. I did an entire week’s shop of vegetables in my local recently for under £10 – and if you’re making an effort to keep fit and be healthy, shopping fresh and organic is a logical decision to make.

Of course, if you’re having to manage a family your options can be more limited. One thing that I will suggest, though, is that you write out a meal plan, buy and cook the vegetables that you need and then store them to whip out whenever you need to throughout the week. By doing this and shopping organically, you can do your little bit for the environment, whilst arguably saving money where you’re not impulse buying.

So there you have it. Three ways that I’m going to be better in 2018. Perfectly achieveable and affordable too. What resolutions have you made for 2018? Let me know in the comments below.

Happy New Year wherever you’re reading this and keep up to date with all of the latest by following me on Instagram, Facebook and Twitter!

 

12 Meals of Christmas – Day 12 – Croissant and Apple Butter Pudding

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We’ve saved the best until last. The mighty croissant and apple butter pudding.

What separates this from a normal bread and butter pudding? The buttery croissants and apple pieces create a soft, sweet texture and flavour that will have you coming back for more. Additionally, this dessert can be enjoyed for breakfast throughout this festive weekend and it doesn’t cost the earth.

Before we get down to the recipe, I want to say a huge thank you to all of you who’ve read and supported the 12 Meals of Christmas. I have some ideas in the pipeline for 2018 that I think you’ll enjoy, but for now – grab yourself some croissants and have a go at making this beautiful dessert. I promise you, you will not be disappointed.

Croissant, Apple and Butter Pudding (Serves 4)

Four croissants, cut in half

75g of raisins

Two apples, peeled cored and sliced

400ml of milk

200ml of water

Three eggs

70g of caster sugar

Three heaped tablespoons of cornflour

A teaspoon of vanilla essence

A teaspoon of cinnamon

A sprinkling of caster sugar

Turn the oven to Gas Mark 5/180C. Into a saucepan on a medium heat, pour in your milk and water. Crack in your eggs, then begin to whisk the ingredients together. As you do so, drop in your vanilla essence, caster sugar and the three tablespoons of cornflour. Whilst you whisk, make sure that the ingredients aren’t sticking to the bottom of the pan. Once the custard begins to thicken to a consistency similar to single cream, remove it from the heat and start work on the croissants.

Taking an ovenproof dish, arrange your croissant pieces inside. Layer over your apple pieces, cinnamon and raisins before pouring over the custard. Finish this stage by scattering over a little caster sugar before popping in the pudding for the exciting part of the recipe.

Bake the pudding for around 35 minutes, or until the top is golden and the croissants have soaked up a good deal of the custard. Serve immediately with fresh cream for a delicious treat whatever the time of day. You can also keep a supply of pudding throughout the christmas period by storing it in an airtight container in the fridge for up to 3 days.

That’s a wrap for the 12 Meals of Christmas! If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to look back at all of the recipes featured.

 

12 Meals of Christmas – Day 10 – Kale Chips and Breaded Broccoli

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Kale chips are something that I’ve been working on for some time now. After seeing them on several healthy cooking sites, I decided to have a go at making them on my own. Now, after several attempts, I feel like I’ve mastered them. So it seemed only right that I should share the recipe with you as part of the 12 Meals of Christmas series. Even better, to celebrate the shortest day, here’s one of the shortest recipes I’ve ever made too!

Not only do the kale chips work perfectly in this recipe, but the breaded broccoli is just as tasty and equally as crunchy. Both of these vegetables, when baked, will take you to foodie heaven if dipped into a rich, creamy Stilton sauce – but I also enjoy them on their own with a salad.

Kale Chips and Breaded Broccoli (Serves 2)

A handful of kale

Two handfuls of broccoli florets, halved

Seasoning

A teaspoon of paprika

A lug of olive oil

One egg yolk, beaten

100g of breadcrumbs

A teaspoon of rosemary

Dairy/Vegan cheese, grated or scattered, to serve

Pre-heat the oven to Gas Mark 5/180C. Prepare your breadcrumb by combining a little seasoning, the breadcrumbs and the rosemary together in a bowl. Dip your broccoli halves into the egg yolk first and then layer them in the breadcrumb and rosemary, before resting them onto a baking tray. Repeat this for each broccoli floret until all of them are covered and ready to go into the oven.

Next, lay out your kale over the baking tray and drizzle over a little olive oil. Scatter sea salt and the paprika over the leaves before placing it all into the oven for around 10 minutes. Check regularly and only remove when the breadcrumb on the broccoli has started to crisp.

Serve this dish with a tasty salad or blue cheese sauce, which you can make by melting 25g of Stilton and popping this into a ramekin or small pot.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 8 – Stuffed Peppers

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

In my vegetarian Christmas dinner, stuffed peppers are often the main event. For those of you who have never had them, they don’t sound all that filling – yet, after you’ve devoured one pepper, you’ll soon realise just how deceptive this dish can be. The beauty of stuffing any vegetable is that you can change your filling from day to day. It’s also really easy to do, making stuffed peppers the perfect dish for a midweek meal. Make batch of these and you can enjoy them right up until Christmas, saving yourself some money and time too.

Here, I’ve created a mix of colours to add a touch of extravagance to your winter afternoon. I’ve used vegan cheese to top these peppers, but cheddar, parmesan and Stilton will all do the trick just fine. If you are using dairy cheeses, pop the peppers back into the oven once you’ve grated the cheese on top and cook for a further 5 minutes, or until the cheese is properly melted.

Stuffed Peppers (Serves 2) VG (Without dairy cheese)

Three peppers, halved and de-seeded

Half of a courgette, chopped into small chunks

One onion, diced

A clove of garlic, crushed

Three florets of broccoli

A teaspoon of rosemary

A teaspoon of paprika

A couple of handfuls of vegan parmesan
or 25g of grated cheddar/crumbled Stilton

A couple of lugs of olive oil

Seasoning

Pre-heat the oven to Gas Mark 5/180C. Taking your pepper halves, arrange on a baking tray and dash over your olive oil, seasoning and a teaspoon of rosemary. Pop the peppers into the oven once it’s hot enough and then start preparing your filling.

Pop another lug of olive oil into a saucepan and turn the hob onto a medium heat. Slide in your onion first, and then a couple of minutes later slide in your courgette. Fry the vegetables until they start to turn brown before removing from the heat.

Once the peppers have been cooking in the oven for around 20 minutes, take them out and start filling them with your onion and courgette and then the crushed garlic. Slide your baking tray back into the oven for a further 10 minutes, to give the onion and courgette a good colour. If you’re adding dairy cheese, grate your Stilton, parmesan or cheddar over the tops of the peppers once the 10 minutes are up, before returning the peppers to the oven until the cheese starts to brown.

If you’re doing this the vegan way, go straight to adding the grated broccoli. You want to put the florets through the smaller holes as this will create a beautiful, slightly crunchy topping. Finally, add your vegan parmesan. This combo works fantastically with the roasted peppers and flavoursome filling.

If you’re doing it the dairy way, slide your peppers out of the oven. Pop them onto a work surface and grate the broccoli over the top as a garnish.

Serve with a simple salad and dressing for the ultimate, healthy experience. You can also add fresh herby potato wedges if you want to be naughty.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 4 – Beetroot Houmous and Pitta Chips

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We all love something to dip, right? And this is even truer at the weekends when we’re drinking with friends or recovering the day after. Yet, instead of jumping straight for the sour cream and chive dip and a bag of tortilla chips give my beetroot houmous and pitta chips a go. Through following this simple recipe, you can keep on your healthy road to Christmas and also indulge yourself as much as you want.

This recipe is made even easier if you prepare the beetroot beforehand. Check out the link to see how!

After becoming a houmous addict, I was desperate to try making it myself with allotment produce. However, I wanted the primary ingredient to be homegrown (chickpeas don’t grow well in the UK just yet). Doing a little research, I discovered that beetroot could be turned into houmous instead. Me being me, I had to adapt the recipe and make it my own.

And here it is! In just under 15 minutes you can have a delicious snack for a variety of different parties and meals.

Beetroot Houmous and Pitta Chips (Serves 3) VG

Two beetroot, cooked

50ml of Alpro yoghurt or dairy

A large tin of chickpeas

One clove of garlic

A teaspoon of paprika

A teaspoon of cumin seeds

Half a lemon

Seasoning

For the pitta chips:

Five pitta breads

A dash of olive oil

Seasoning

A dash of paprika

Taking your cooked beetroot, peel away the skins. With a knife, roughly chop the roots into smaller chunks before adding them to a food processor or saucepan ready for the hand blender.

Into the saucepan or processor, add your yoghurt, a tin of chickpeas, a teaspoon of paprika, a teaspoon of cumin seeds, a good squeeze of half a lemon and the rind of half too. If you’re a fan of garlic, crush a clove and add this too and finish with seasoning. Now blend or process all of the ingredients together with your hand blender or food processor until completely smooth.

Once the houmous is smooth, set to one side. Tear your pitta breads into long thin pieces and arrange them onto a baking tray. Heat the oven to Gas mark 6/180C. Dash the olive oil and spices over the pitta breads before placing them into the oven for around 10 minutes, or until they just start to crisp up.

Remove the chips from the oven and serve up with the delicious, zesty beetroot houmous for some perfect Friday festive food.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 3 – Beetroot, Orange and Ginger Cake

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Cake. Everyone loves it. And by combining beetroot, orange and ginger, you get a taste-combination that sums Christmas up in the perfect way. Of course, ginger can divide opinion – I’m not the keenest ginger fan myself. Yet, by dropping in just a teaspoon of the spice, the three flavours will make those wrap up and watch TV days all the better. You’ll also be the envy of your friends by producing this moreish cake – and best of all, it takes nothing to make!

Beetroot, Orange and Ginger Cake (Serves 6)

One beetroot

An orange

A teaspoon of ginger

200g of self-raising flour

200g of demerara sugar

200g of margarine

A teaspoon of baking powder

Three eggs

Icing (optional)

Four heaped tablespoons of icing sugar

Two tablespoons of water

Preparing fresh beetroot might look scary at first, but it returns far better results than buying it pre-boiled. Start by dropping four beetroots into a saucepan and covering them with boiling water. Place a lid over the top and cook the beets on a medium heat for around 20 minutes, or until your knife can cut through them easily. Once they’re tender, remove them from the heat and plunge the beetroots into cold or ice water. After 2 or 3 minutes, the skin should peel off of the roots. When all of the skin is removed from the beetroot, place three of the roots into an airtight container and store in the fridge for tomorrow’s recipe.

Pre-heat the oven to Gas Mark 5/180C. Line and grease a medium-sized cake tin and set to one side. To start making the cake, place the self-raising flour, margarine, baking powder, sugar and ginger into a bowl and, taking your fingertips, combine the mixture so that it resembles a crumble topping.

Next up, make a well in the centre of the cake mix and crack in three eggs. Add to this the zest of one orange and squeeze in a good bit of juice to make the cake extra zingy. With a spoon, carefully fold the mixture – making sure that your pulling air into the batter and combining all of the ingredients together thoroughly. With your batter made, slide the mixture into the cake tin and place it into the oven for around 35 minutes.

When a knife or cake skewer comes out clean, turn your cake onto a cooling rack and begin making the icing. Into a jug, pop in your icing sugar and then follow this with a couple of drops of water. If the icing is not thick enough (something I have not perfected yet), keep adding a little dash of icing sugar at a time until you get the consistency you want. Squeeze another little dash of orange into the icing and grate some zest too.

Drizzle the icing over the cake, starting at the centre and spread it evenly over the surface with a knife. Serve up immediately for “friends” (yourself, of course) or keep back for work lunches by placing into an airtight container and storing.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

12 Meals of Christmas – Day 2 – Leek and Kale Curry

Christmas and curry: two of our greatest inventions. So, it only makes sense to combine them. In fact, curry – with it’s colour, spicy flavours, warmth and wholesome goodness – could fit into the Christmas menu very well if you can part with your turkey. This applies to those vegetarians out there who might be stuck between two big meat-eaters (I feel for you).

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

See the first festive recipe here.

Using two hardy wintry vegetables, kale and leeks, in this curry makes it the ideal comfort food – with the best bit being that you won’t pile on the pounds after two helpings (a very likely outcome once you get a taste of the first mouthful).

And below, you can follow my winter-warming recipe and make your very own fantastic leek and kale curry:

Leek and Kale Curry (Serves 3) Vg

One leek, chopped

Two handfuls of kale

One chilli, chopped and de-seeded

A teaspoon of cumin seeds

A teaspoon of paprika

A teaspoon of turmeric

A teaspoon of garam masala

25ml of soya or dairy yoghurt

Seasoning

 

You want to start by grabbing a saucepan and heating a dash of oil over a medium flame. Pop in your slices of leek and fry these for 5 minutes, stirring occasionally. As the leek fries, slide in the cumin seeds, seasoning and turmeric. Follow this with a crushed clove of garlic, chopped chilli pepper, the paprika and the garam masala. Fry the dry ingredients until the leeks begin to brown, making sure that you continue to stir as you go, adding a little water as you go.

When the leeks are beginning to brown, pop in your kale leaves. Drop in a little extra water, turning the hob down to a low heat and placing a lid over the saucepan. Leave the kale for around 5 minutes to wilt.

In the meantime, set up your rice to boil. Using your hand to measure out a portion, drop into another saucepan as much rice as you might need – Pour over boiling water and turn the hob onto a high heat for around 5 minutes, or until the water is steaming. Once the water is bubbling, remove the rice from the heat and place a lid over the top, leaving the grains to soften up for around 10 minutes.

Remove the lid from your curry saucepan and taking your 25ml of yoghurt, pour this into the other ingredients. Follow this up with the additional garlic, give everything a good stir and place to one side until the rice is cooked through.

Once the rice has softened, drain and serve. Be generous with your curry as it really is something!

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

Macaroni Cheese with Butternut Squash Makes Squasharoni Cheese

Squasharoni Cheese. There it is, I’m coining it.

What more could you want from the winter than a dish of pure stodge? With the addition of butternut squash, onion, a nice bit of garlic and some herbs, you have a much healthier version of the popular classic though. And wait until you see just how orange and vibrant the squasharoni looks when it comes out of the oven!

I enjoyed this squasharoni cheese for dinner and for my work lunch the day after, saving me all that money on meal deals and expensive subs. Follow the recipe below to make your very own meal of cheesy indulgence:

Squasharoni Cheese (Serves 4)

Half a butternut squash

A couple of cupfuls of Macaroni

One onion, chopped

Five mushrooms, finely chopped

50ml of milk (soya or cow)

Bunch of fresh basil, chopped

Two cloves of garlic, crushed

Seasoning

Begin by turning your oven onto gas mark 6/ 200C. Taking the squash half, carefully remove the skin and de-seed. Chop into thin chunks and place these into the top of a steamer, or into a pan with boiling water. Into the bottom part of the steamer or into a separate pan, pour in your couple of handfuls of macaroni. Cover the pasta with water, place a lid over the top and turn the hob onto a medium heat. Leave the pasta and squash to simmer for around 10 minutes or until the pasta is cooked through and the squash is soft.

Into a large mixing bowl, drop in your cooked squash. Taking a blender, blitz the squash until smooth. Next up, add the sliced onion and mushroom, along with the basil, garlic and seasoning too. Stir in the 50g of milk then grating the cheese into the bowl. Finish by adding the macaroni pasta, and combining everything thoroughly.

Pour everything into an ovenproof dish, grating a little extra cheese over the top so that it’ll brown up nicely. Place into the oven to bake for 35 minutes or until golden on the top. Once this is done, serve up and tuck in.

I’ll be running the 12 Meals of Christmas to help you keep save money and that belly for Christmas. Make sure you follow me on Instagram, Twitter and Facebook to keep up to date!