Roasted Butternut Squash and Chilli Soup

What you will need:

• Two medium sized butternut squashes , Sliced in half
• Two tablespoons of olive oil
• Half a teaspoon of Sea Salt
• Half  a teaspoon of cracked black pepper
• One chilli, deseeded and finely chopped
• Two white onions, finely diced
• Two litres of vegetable stock

preheat the oven to 200C
In a large roasting dish simply place the sliced butternut squash I lightly score the flesh, Season and drizzle with olive oil.
Roast for about 40 minutes.
In a large saucepan heat two tablespoons of oil and fry off the onion until just coloured and soft, then add the finely chopped chilli and lightly season.
By the time the butternut squash has finished roasting allow it to cool so you can handle it.
Scoop out the soft roasted flesh out of the butternut squash and add to saucepan. Before I roast the butternut squash I remove the seeds with a spoon.
Add the stock and simmer for 15 minutes.
Then blend to your desired consistency.
You can stir through some sour cream if you would like or even garnish with some crispy pancetta.

Blackened Salmon with Avocado Salad

As you read out the amount of spices I have used for the salmon it seems as if it might be a little too much, but salmon is a meaty fish which can handle robust flavours.

This recipe should easily serve four.

What you will need:

• One teaspoon of paprika
• One teaspoon of chilli powder
• One teaspoon of cayenne pepper
• One teaspoon of garlic powder
• Four Salmon fillets, Skin on
• Three tablespoons of Olive Oil, or any oil you have at that...

For the Salad, You will need:

• One head of romaine lettuce leaves, Washed and
• Six radishes, thinly sliced,
• Two large avocados, Remove the stone and slice thinly
• Six spring onions, Sliced

For the Dressing, You will need:

• One tablespoon of Olive oil
• One tablespoon of white wine vinegar
• One garlic clove , peeled and very finely minced, as chunks of raw garlic can be extremely over powering.
•  handful of freshly snipped chives
• Sea salt and black pepper

Now , Preheat your grill to a high heat.
On a large plate simply place all your spices onto it and mix , Drizzle your salmon fillets with oil and place straight down into the spice mix on one side, Simple really.
Place on a grill tray and cook for ten minutes until the top is ever so slightly charred but ensuring the fish is cooked through!
While the fish is doing its thing, prepare your salad dressing by whizzing up the ingredients in a hand blender until smooth, Season.
On a large serving platter arrange your salad ingredients to your , Drizzle over the dressing and last but not least arrange the salmon fillets on top.
Enjoy.