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Friendship Month

Competition: Win 25 superb stack-a-boxes

Friends, where would we be without them?

My select group of special ladies are my lifeline, my fashion/interiors consultants, my sanity and my guarantee for a great night out! They have seen me through many great times and difficult times too.

So, during Friendship Month I would like to
say thank you buddies – you’re the best!

As well as being fabulous, my pals also test all my recipes for me. As you may know, here at DD headquarters we insist that everything is triple-tested – once by the recipe writer, then by an amateur cook (my friends) and finally at shoot by the food stylist. This is to ensure that every recipe will work each and every time and also tastes delicious.

Win a set of 25 stack-a-boxes

Almost every recipe tested for our new cookbook, Fantastic Food for Less, got 9 or 10 out of 10 for taste so we know that this book is going to be a huge success.

And to celebrate the launch of Fantastic Food for Less this month we have this fabulous set of stack-a-boxes to give-away. You’ll wonder how you ever lived without them and this recipe book!

ENTER NOW

And here’s a little taster from the book.

Autumn Vegetables with Feta

Time 50 minutes.
Per portion: 454 Kcal, 23g fat (8g saturated)
Serves 4

Butternut squash 450g (1lb), about ½ the squash
Sweet potato 450g (1lb)
Parsnips 450g (1lb)
Cumin seeds 1 tsp
Coriander seeds 2 tsp
Paprika 1 tsp
Olive or sunflower oil 4 tbsp
Salt and freshly ground black pepper
Runny honey 1 tbsp
Feta cheese 200g (7oz)
Chopped mint 2 tbsp to serve (optional)
Warmed pitta bread to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6. Cut the squash in half, scoop out the seeds and then peel away the skin. Peel the sweet potato and parsnips, then cut all the vegetables into similar-sized chunks.

2 Crush the cumin and coriander seeds in a pestle and mortar or improvise using a mug and the end of a rolling pin. Add the seeds and paprika to a large plastic bag with the oil and a generous amount of salt and pepper. Squeeze the bag to mix, then add the vegetables and shake.

3 Preheat a large roasting tin in the oven for 5 minutes, then tip the vegetables out of the bag into the tin and spread into an even layer. Roast  the vegetables for 30 minutes, turning once.

4 Turn the vegetables again and drizzle with the honey. Roast for 5–10 more minutes until browned around the edges. Crumble Feta over the top and scatter with mint, if using. Serve with warmed pitta if you like.

Cook’s tips
The beauty of this dish is that you can use whatever root vegetables you have available. Chop the leftover squash and use for soup: fry an onion, add the squash and 1 tbsp curry paste. Cook for 1 minute then cover with vegetable stock. Simmer until tender, then purée.

Recipe taken from Fantastic Food for Less.

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