We welcome three new guys this week ready to get going for the second half of this season, great to see the teams pretty much all full, helping with the scores on and off the pitch!
Well done to Ian Lewis and Paul Farrely who got their 5% this week!!
Weathers getting cold again which means we may find we are going to the comfort food and the foods that keep us warm and full, here’s a recipe solution which is homemade and healthier than the takeaways, also can make it as hot or not for your taste buds…
Richard and Ben’s Recipe
Butternut squash red pepper and spinach curry. Serves 4.
1x butternut squash approx 1kg.
2x red peppers.
1x white onion.
2x tins coconut milk.
3x cloves garlic
1x vegetable stock cube.
100g washed baby spinach.
25g fresh chopped coriander.
Peel , de seed and dice the squash. Peel and dice the onion. De seed and chop the peppers. Roughly chop the garlic. Add all the chopped / diced vegetables to a large saucepan with the coconut milk,vegetable stock cube and curry powder. Bring to the boil then simmer on a low heat for 40-45 minutes. (do NOT cover with a lid) the curry will thicken naturally as it is cooking.
Stir in the coriander and spinach just before serving.
This is a really easy curry to make. It is also suitable for vegans. You can add more curry powder is u want a bit more of a kick.
Kacie’s Tip of the week!
My go to when its Cold is Soup, as much as you cant beat a tin of Heinz classics, making your own homemade soup is even better, quick, simple, nutritious and healthy.
You can add what ever you like to your soups, my favourite combo is all the orange vegetables including Carrots, Butternut squash, Sweet potato, and Parsnips.
And of course you can keep it veggie or add meat like chicken or beef.
See you all next week!