TRy these delicious Autumn Recipes
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Riverford recipe: squash & autumn veg quesadillas serves 4 www.riverford.co.uk
1 small to medium-‐sized butternut squash, peeled & diced 1 red pepper, diced 1 cob sweetcorn, kernels removed 1 red onion, finely diced ¼ tsp. ground coriander ½ tsp. ground cumin ¼ tsp. paprika 1-‐2 fresh chillies, deseeded & finely chopped 2 tbsp. olive oil & a little oil for brushing sea salt & ground black pepper 4 large flour tortillas large handful coriander leaves 100g grated cheddar 100g grated double gloucester
Toss the squash, pepper, corn, onion, spices, chilli and olive oil in a large baking dish. Season. Roast in the oven at 190°C for 30-‐35 mins, until the squash is tender. Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-‐stick frying pan, oil side down. Sprinkle some of the cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten. Gently cook for a min or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn’t burn). Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others. Cut each one in half to serve. Serve with a dollop of sour cream and guacamole.
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Riverford recipe: raspberry & cinnamon muffins makes 12 www.riverford.co.uk
150ml sunflower oil 2 tbsp. white wine vinegar 225g self-‐raising flour 175g light brown sugar 50g ground almonds 75g porridge oats ½ tsp. ground cinnamon 2 punnets (250-‐300g) raspberries
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These are dairy-‐free and very moist thanks to all the raspberries. They’ll keep in an airtight container for a few days. You could also freeze them.
Preheat the oven to 220˚C and line a tin with large paper muffin cases. Put the oil and vinegar in a bowl and add 200ml cold water. In another bowl, combine the flour, sugar, almonds and cinnamon. Tip into the oil/vinegar mixture and stir until just combined (over-‐mixing makes the muffins tough). Gently stir in the raspberries and fill the muffin cases evenly. Bake for 30-‐35 mins, until cooked through and golden on top.
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