Butternut Squash Lasagne: The Perfect Winter Meal! Using California walnuts to make the most amazing mince that is vegetarian, healthy and super delicious. For more recipes and episodes download my free recipe app Peter Sidwell's Kitchen for go to www.petersidwell.com Recipe Butternut squash lasagne 140g California walnuts 200g sliced chestnut brown mushrooms 2 Red onions 2 Garlic cloves slice 1 Red pepper 1 tbsp Dried oregano 400g Tinned tomatoes 1 tbsp Tomato puree 200ml Red wine Salt and pepper 2 Butternut squashes peeled and cut into 1/2cm slices or as thin as possible 1/2 Pint of plant based Butter 30g Plain flour 1 Pint Plant base milk 1/4 Freshly ground Nutmeg 2 Bay Leaves 70g Plant based grated cheese Here’s how Soak the California walnuts overnight in warm water. Drain well and place in a food processor with the sliced mushrooms. Pulse until you have a fine crumble texture. Add the chopped red onion and red pepper to a shallow pan with a drizzle of olive oil. Slice the garlic before adding to the pan. Add the walnut mince and pour in the wine, along with chopped tomatoes, puree, herbs and dark chocolate. Simmer for 20 minutes until reduced and thickened. Meanwhile pour the milk and stock into a small pan and begin to heat up. Sprinkle in the flour and whisk until dissolved. As the sauce begins to heat up it will start to thicken, keep whisking until it forms a white sauce, then add half the grated cheese and season a little with salt and pepper if needed. Remove from the heat and put to one side while you build the lasagne up. Place a quarter of the mince into the bottom of an oven proof dish, then cover with slices of butternut squash. Add another portion of mince and repeat the process until you have 3-4 layers of mince and finally butternut squash. Cover the top with the white sauce and top with grated cheese. Bake in a pre heated oven 170c for 40-50 minutes or until golden. All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

This week I am cooking up another delicious recipe. French Onion pasta, this recipe is vegetarian, super easy and packed full of flavour. You can even make a French onion soup first and then make this recipe for dinner. For the recipe go to petersidwell.com or you can download my free app Peter Sidwell's Kitchen Here's my recipe French Onion Pasta Serves 4 Ingredients 2 Large white onions 4 Garlic cloves 1 tbsp Fresh rosemary 2 Bay leaves 50g Salted butter 150g Finely grated parmesan cheese 400g Spaghetti Salt and pepper Here’s how Slice the onions as thinly as possible and place in a shallow pan on a medium heat with a splash of olive oil. Season with a little salt as this will help draw out the water from the onions and speed up the caramelisation process. When the onions are a deep golden brown add the chopped garlic, rosemary and herbs. Meanwhile cook the spaghetti in a large pan of salted boiling water for 9 minutes. After 7 minutes of cooking the pasta lift out one large ladle full of the pasta water and add to the onions. Heat the up up and boil together. Add the butter and half the cheese before stirring together. When the pasta has cooked for 9 minutes, use a pair of tongs, lift out the pasta and transfer straight into the pan with the onions. Stir together and serve with the remaining grated cheese and a final drizzle of extra virgin olive oil. Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell

This week I am cooking up another delicious recipe, a Moroccan style butternut squash soup with a roast chicken and herb salsa, the perfect way to use up left over chicken. How to Cook Moroccan Style Butternut Squash Soup Serves 4 Ingredients 1 Large white onion chopped 2 Carrots 1 Butternut Squash 1 sweet potato 1 tbsp Rose harissa 1/4 Preserved lemon 1 litre Vegetable stock Topping 1 Lemon juice and zest 1 Red onion 4 tbsp Extra virgin olive 1 tbsp Nigella seeds 1 tbsp Chopped dreid apricots 1 tbsp Raisins 2 tbsp Flaked almonds 100g Chickpeas tinned 300g Cooked chicken 2 tbsp Fresh mint 1/4 Preserved lemon Salt and pepper Here’s how All my recipes are available from www.masterclass.co or you can download my free app Peter Sidwell's Kitchen Apple: https://apps.apple.com/kz/app/peter-sidwells-kitchen/id1637635262 Google: https://play.google.com/store/apps/details?id=com.ni.PeterSidwellsKitchen Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell