Better sleep Chicken meatballs in sesame-ginger broth
Ginger chicken meatballs poached in a miso-sesame broth with noodles and greens.
Roast squash & spinach polenta bake with cottage cheese
Soft-set polenta enriched with cottage cheese and spinach, baked under caramelised butternut squash, melted cheddar and toasted pumpkin seeds.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 200°C fan. Toss the squash with 1 tbsp oil on a tray and roast 25 minutes until soft and browned at the edges.
- Step 2
Meanwhile fry the leek in the remaining oil 6 minutes. Add the garlic and spinach, wilt 2 minutes, then tip into a sieve and press out the liquid.
- Step 3
Bring the milk to a simmer in a large pan. Whisk in the polenta and cook 4 minutes, stirring, until thick. Take off the heat.
- Step 4
Stir in the cottage cheese, eggs, nutmeg, half the cheddar, the leek and spinach and plenty of black pepper. Spread into an oiled 20 x 30cm dish.
- Step 5
Scatter over the squash, remaining cheddar and pumpkin seeds. Bake 25 minutes until set and golden. Rest 5 minutes, cut into squares and serve with salad.
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Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 33g |
| Carbohydrates | 62g |
| – of which sugars | 18g |
| Fibre | 7g |
| Fat | 27g |
| – of which saturates | 11g |
| – of which omega-3 | 0.2g |
| Calcium | 540mg |
| Iron | 4.5mg |
| Salt | 0.9g |
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