Butternut squash, mushroom & stilton risotto

Comforting & delicious

The blue cheese gives this dish a gorgeous, strong flavour which works perfectly with the more subtle flavours of the mushrooms and butternut squash. The best part - it all cooks in one pan!

 Sorry for the un-appetising photos, but butternut squash and mushrooms don't make the most pleasant of colours...

Serves 2 (big portions)

- olive oil

- 1 onion, chopped

- 1 tsp lazy garlic, or 1 fresh clove, crushed

- 200g butternut squash, chopped into chunks

- 150g mushrooms, sliced

- 125g brown rice

- 500ml vegetable stock (use 1 and a half vegetable stock cubes)

- dried sage & parsley

- 50g stilton, crumbled (or any blue cheese)

1. In the oil, fry the onion and garlic for a few minutes. Add the squash and mushrooms and fry for a few minutes longer.

2. Stir in the rice, then pour in the stock and add the herbs. Bring to the boil, then cover and simmer for 30-40 minutes.

3. Stir in the cheese and serve!

Enjoy :)

Smoked salmon, spinach & blue cheese toastie

Treat yourself to a crisp, toasted sandwich oozing with blue cheese, soft smoked salmon & spinach

For 1 toastie

- 2 slices of good quality bread (wholemeal seeded is my favourite)

- butter

- creamy blue cheese (whichever you prefer)

- few slices of smoked salmon

- handful of fresh spinach leaves

The smellier the ingredients, the better

1. Turn your toastie maker on, and generously butter each slice of bread.

2. When fully heated, place one slice of bread, butter-side down, into the toastie maker. Top with as much blue cheese as you would like, then layer on the smoked salmon. Finish off with the spinach, and then the other slice of bread butter-side facing up.

3. Pull the lid down on the toastie machine and leave to toast for a couple of minutes, then serve hot!

Enjoy :)