WINTER WONDERS

Try these hearty but healthy cosy season recipes, packed with essential nutrients to see you through the colder months

- 

Moroccan roast vegetable traybake

YOU WILL NEED

✔ 2 tbsp toasted sesame oil ✔ 1 tbsp balsamic vinegar ✔ 1 tbsp tahini ✔ 1 tbsp harissa paste, plus extra to serve (optional) ✔ salt and pepper ✔ 1 carrot, cut into small chunks ✔ 1 red onion, cut into wedges ✔ 600g butternut squash, peeled and cut into small chunks ✔ 200g cavolo nero ✔ 50g pine nuts, toasted ✔ 150g bulgur wheat ✔ natural yoghurt, to serve

DIRECTIONS

■ Preheat the oven to 200°C/180°C fan/gas mark 6. Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.

■ Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.

■ While the vegetables are cooking, cook the bulgur wheat according to the packet instructions; drain and set aside.

■ Toss the grains into the vegetables. Serve with a dollop of natural yoghurt, with harissa swirled through, if liked.

Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk

Baked egg, spinach and mushroom fondue

YOU WILL NEED

✔ 80g butter, plus extra for greasing ✔ 1 tbsp olive oil ✔ 2 large shallots, sliced ✔ 2 garlic cloves, crushed ✔ 150g chestnut mushrooms, sliced ✔ sea salt flakes ✔ black pepper ✔ 1 tbsp Dijon mustard ✔ 200g spinach leaves ✔ 165g cream cheese ✔ 200ml double cream ✔ 125g Gruyère or mature Cheddar ✔ 4 Fairburn's Famous British Blue Eggs ✔ 50g pecorino cheese, grated, plus extra to serve ✔ spring onions, chopped, to serve

DIRECTIONS

■Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 1.5 litre baking dish with butter.