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As mentioned in Day 69 of The Challenge Pumpkin season is still in full swing, so what better for a light lunch than a savoury pumpkin tart?

I was looking for something hot for lunch, that would be satisfying but not heavy or overly caloric. The whole thing took 20 minutes to prep and then a few more to finish baking, and we had a quick easy lunch

It came together quickly (the longest part was defrosting the spinach), it felt light but was flavourful

Not what you might term authentic, Japanese ramen in the least, but tasty!

We didn't use all of the butternut purée that we had prepared for our Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta. It didn't come out entirely as planned because the Allspice spilled out a little faster than I had anticipated. With a couple of tweaks though, it worked out. Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac 1/2 tsp thyme Salt and pepper 1) in a saucepan, melt butter. Stir in flour and cook for a few minutes until thick. Add milk in splashes, stirring until incorporated to create a roux. beware of it sticking and burning on the bottom of the pan. 2) Stir in butternut and wine, then spices. adjust consistency with extra milk if you want it a little thinner. We used the sauce in two different meals. The first was over spaghetti with veg on the side. It was tasty, but the acidity from the veg was a necessary component of the meal to balance out the flavours. With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for. I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes, they came out beautifully. These were perfect for a picnic, still warm in our hands on a chilly day. As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust instead of milk or water. The extra flavour layer worked very nicely and added a contrasting acidic note to the sweet flavour of the butternut,

experiences were quite different, but many experiences resonated, from idiots in A&E, especially on a Friday night

I was working on a hunch and on the principle of the sniff and taste test as you go method.

Ingredients: 4 eggs 1 c light brown sugar 1/2c butter 200g white chocolate 1/2 c oats 1 1/2c flour 1/ (The right way to do this is probably over a Bain-Marie, but this works too, and I couldn't be bothered ). 2) Beat the eggs with the sugar until light. There are however a couple of tweaks we might try next time. Finally, I found these to be a little on the sweet side, so I might cut the sugar a bit next time, to

I wanted something light and asparagus is in season, so what better way to celebrate that than to have Served with a dollop of yogurt or quark and a drizzle of olive oil, it made a beautiful lunch! and olive oil added some richness and a nice touch of acidity, without impinging on the asparagus' right

We have a whole packet of them dried and rehydrated a bowl full yesterday, so they went in lunch and bonus with an 8 month old and a crib to paint, and the ramen, courtesy of my husband was refreshingly light