1tbsp olive oil ∂tsp dried chilli flakes ∂tsp ground nutmeg ∂tsp paprika ∂ butternut squash, peeled and cut into 1cm-thick slices Handful baby kale, torn and stalks removed Juice 1 lemon 2tbsp softened butter 4 slices seeded rye bread, 2cm thick 1tbsp milk 125g soft goat’s cheese STEP 1 Preheat the oven to 180°C/gas mark 4. Use your hands to rub the oil and spices all over the squash, then season. Roast in the oven for 15 mins until soft, sticky and golden. STEP 2 Place the kale in a bowl and stir through the lemon juice to help soften it. STEP 3 Butter the bread, then turn two slices over so they’re butter-side down. Mix the milk with the cheese, then spread over these two slices, adding the kale and squash. Top with the other slices, butter-side up. Press down. STEP 4 Place in a frying pan and cook on a medium-high heat for 5 mins on each side.
Swap the goat’s cheese and milk for houmous and brush the bread with olive oil rather than spreading it with butter.
● 6tbsp reducedsalt soy sauce ● 3tbsp runny honey ● 1tsp Chinese five spice ● ½tsp ground ginger ● Juice 1 lime, plus wedges, to serve ● 4 pork loin medallions ● 1tbsp rapeseed oil ● 250g Tenderstem broccoli ● 5cm piece peeled ginger, sliced into matchsticks ● 2tsp chopped chilli ● 1tsp chopped garlic ● 250g pak choi, leaves separated ● 2tbsp sesame seeds (optional) ● 2 x 250g packets steamed coconut rice ● Fresh coriander, to garnish
contestant Rebecca says, “Pork medallions are healthy and only take two minutes on each side to cook.” ●