Inspired by Hugh and his veg the other night, lunch today is butternut squash and goats cheese bruschetta. While I was cooking up the veg last night, I popped the rest of the squash and half a red pepper in the oven to roast. Today I warmed both through in a pan with a bit of melted butter, tipped them onto a couple of slices of nice toasted bread (from Hart's), added some crumbled goats cheese, a few chopped walnuts and popped it all under the grill to melt the cheese a bit. Well, worth a bit of forward planning!
There were still some mushrooms from Friday's vegbox in the fridge that needed eating, so I made up some chicken cooked in cider with mushrooms, potatoes and cream - based on a Nigel Slater recipe that's a regular favourite. Served with some plain boiled cabbage, the sauce is both creamy and tangy.
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