Butternut squash & beetroot kebabs

Ingredients    Butternut squash, halloumi, beetroot,   1lb plums, 50g sugar, 3 cloves garlic, 4 scotch bonnet chillis, ginger root, lime juice

Following on from my soba noodles with plum sauce recipe - if you have any leftover plum sauce it makes a fabulously sticky kebab marinade!


1) Slice the butternut squash in half, remove the seeds and slice out the flesh. Cut into chunks and roast in the oven for 10 minutes, drizzled with plum sauce.


2) Once the squash has part cooked, slide onto kebab skewers along with chunks of beetroot and halloumi. Drizzle with a generous proportion of the plum sauce and bake in the oven for 10 minutes.

Soba noodles with plum sauce

Ingredients 1lb plums, 50g sugar, 3 cloves garlic, 4 scotch bonnet chillis, ginger root, lime juice, yoghurt, soba noodles, spinach, red bell pepper, courgette, Quorn chicken/chicken

1) To make the plum sauce, cut the plums in half and remove the stones. Add into a saucepan with 50g of sugar and a cup of water. Stir through until the sugar has dissolved.

2) As the plums begin to soften, peel and slice a root of ginger and add into the pan along with 3 crushed garlic cloves and a squeeze of lime.

3) Remove the seeds and stalks from 4 scotch bonnet chillis, slice in half and add into the pan. Stirring frequently, allow the mixture to reduce and the sauce to thicken, then pass through a sieve - leaving the ginger and the chilli and fruit skins seperate from the liquid.

This sweet, fiery sauce is best served in a stir fry but would also go wonderfully with duck, or as a marinade for kebabs like my butternut squash and beetroot kebabs.

4) Add the Quorn chicken pieces to a pan along with a generous helping of the plum sauce and some julienne slices of courgette and bell pepper.

5) Cook the soba noodles in hot salted water for 5 minutes, then add to the pan along with a few generous handfuls of spinach.

6) Stir through until the sauce has coated everything and the spinach has just begun to wilt, then serve topped with yoghurt. Personally I think Rachel's Organic Greek style coconut yoghurt is absolutely PERFECT for this dish.