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Asparagus in prosciutto

Serves: 20

Ingredients

10 slices prosciutto, halved lengthways
20 (about 2 bunches) asparagus spears, ends trimmed diagonally
Olive oil spray

Method

Wrap a slice of prosciutto around each asparagus spear.

Preheat a barbecue grill or chargrill pan on high. Spray the asparagus lightly with olive oil spray.

Cook on grill, turning occasionally, for 3-4 minutes or until the prosciutto is golden and the asparagus is bright green and tender crisp.

Transfer to a serving platter to serve.

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Butternut Squash and Bean Bake

Serves: 10

Ingredients

50mls Oil
2 Butternut squash diced
400g Aubergine diced
1 each Red, yellow & green peppers diced
300g Dried chopped apricots
400g Tinned butter beans
400g Tinned chick peas
800g Tinned chopped tomatoes
2tbsp Moroccan seasoning
1ltr Vegetable stock
60ml Runny honey
Corn flour to thicken

Method

Heat the oil in a pan and sweat off vegetables in the pan.

Add the water, dried apricots, butter beans, chick peas, tomatoes and Moroccan seasoning bring to the boil and thicken with corn flour.

Pour into an oven proof dish and finish with honey and bake in the a hot oven for 20 to 25 minutes.

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