Page 35 - nov-2022

November 2022 November 2022

Conservation Working Parties RECIPE OF THE MONTH
Over recent years our volunteers at the conservation working parties have really
helped to improve the wildlife value of the natural habitats alongside the stream Thanks to our WI members for sharing their favourites
and at Souls Moor. We hope the sessions will restart in the coming months. Look
out for more details in future Parish Magazines, through the village Facebook
page and via our e-mail contacts (if you are not on our list and would like to be, Butternut Squash and Lentil Casserole
please e-mail mike.n.g@outlook.com).
Well Autumn is definitely here so how about a winter warmer. With meat

getting so expensive why not try a Veggi Casserole.
Contact Us
If you haven't got the spices in the stock cupboard, then add curry powder
If you would like to know more about the work of the Wildlife and Environment instead to save money buying them all.
Group or to be included on our e-mailing list, please contact:
Tony Bates at tonybates19@gmail.com / 01929 471563 or Ingredients
1 tbsp vegetable oil 150ml vegetable stock
Mike Gee at mike.n.g@outlook./com / 0775 988 4942 1 onion sliced 400g can chopped tomatoes
1 clove of garlic crushed 400g can lentils drained and
2.5cm fresh ginger grated rinsed
1 butternut squash de-seeded 400g can cannellini beans
drained and rinsed
and chopped 100g spinach
1 yellow pepper cubed 1tbsp fresh coriander
1/2 tsp ground cumin
1tsp ground coriander black pepper

Method

1 Heat the oil in a large flameproof casserole dish or saucepan and gently
cook onions until they start to soften
2 Add the garlic and ginger and cook for further 2-3 minutes.

3 Stir in butternut squash, pepper, cumin and coriander and saute gently
for 5mins
4 Add the stock and tomatoes, bring to the boil then simmer for 20-25 mins
until butternut is tender
5 Add the lentils and beans, stir thoroughly and cook for 5mins until beans
are warmed through.

6 Add spinach and coriander and stir through for 3 mins until spinach is
wilted.
7 Season with pepper and serve with boiled rice or crusty bread.

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