Remove from the oven and leave to cool in the tin. When I first started writing my blog in 2012, I had no idea that it would engage the interest of so many people or end up becoming such a huge part of my life. Now add the red onion, garlic and chilli and cook for another 5 minutes before adding the coconut milk and sugar/maple syrup. Meanwhile, put the tomato purée, vinegar, garlic, spices and seasoning in a large saucepan with some olive oil, and heat for a minute or two until they’re bubbling. It tastes just as yummy a couple of days later. Keep warm over a low heat while you make the avo smash and fritters. Green beans also work really well in this dish, either as well as or in place 
of the spinach. Finally, stir through the spinach and leave to wilt before serving. While not traditional (none of my cooking is) the smoked paprika adds a rich depth to this curry. Once completely cool, lift out of the tin and cut into slices. So that means you better keep writing more, because I am going through these like they’re going out of style. 1 butternut squash, peeled and cut into 2.5cm cubes, 50g pickled jalapeños, sliced (you can buy these in a jar), finely chopped dill and parsley, to serve. My Malaysian-style curry is rich, flavour packed and ready in 50 minutes. The past few years have been an incredible experience, a huge learning curve and, at times, an emotional roller coaster. When the mixture is well combined, add the maple syrup, almond milk, apple purée and chickpea water, mixing well until it comes together to form a batter. Preheat the oven to 200C/180C fan/gas mark 6. I never thought that it would grow to the size it has and I definitely wouldn’t have guessed that an interview I gave for my first book would be the catalyst for my introduction to Matt, my now husband, and kick-start a whirlwind romance that ultimately turned Deliciously Ella into a family business, where Matt is our CEO, I’m the creative director and our dog, Austin, is king! 1 large sweet potato or two medium sized, peeled and cut into bite-sized chunks (if the skin is ok leave it on), ½ a medium sized butternut squash, peeled and cut into bite-sized chunks, 1 large red onion, peeled and finely sliced, 3 garlic cloves, peeled and finely sliced, 2 green chillies, deseeded and sliced into small pieces, 1 pinch of coconut sugar or caster sugar or a tablespoon of maple syrup. Add the sliced peppers and cook for 10 minutes or until everything is soft a golden brown. Once the squash is tender and the corn slightly charred, remove the tray from the oven and leave to cool. To order your copy for £20, call 0844 871 1514 or 
visit books.telegraph.co.uk. 2. Place a frying pan over a medium heat with a drizzle of oil. This curry is light and beautifully spiced. 5 stars Butternut pilau with fresh tomato chutney. Once warm, spoon in one large tablespoon of the batter at a time and cook for 3-5 minutes, until golden and holding its shape, then flip over and cook the other side in the same way. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Stir through the coriander and sun-dried tomatoes. In a lager pan heat the remaining coconut oil. Read our community guidelines in full, In an exclusive extract from her new book, Deliciously Ella – aka Ella Mills – shares the kind of crowd-pleasing plant-based recipes that have earned her a legion of followers, Deliciously Ella on the clean-eating backlash, family tragedy and her surprising plans for her business, 7 brilliant batch-cook recipes: great ways to fill the freezer, Gorgonzola, mozzarella, fig and honey toastie recipe, Roasted grapes with squash and lentils recipe, Vegan cauliflower korma with sultanas recipe, Pomegranate and pink grapefruit gin recipe, Spiced granola with amaretti, figs and prunes recipe, Cranberry, cardamom and white chocolate biscotti recipe, Pear paste for a Christmas cheese board recipe, Cannelloni stuffed with ricotta and cavolo nero recipe, Chocolate fudge cake with ginger caramel recipe, 1 large sweet potato, peeled 
and cut into bite-sized chunks (no bigger than 2.5cm), ½ butternut squash, peeled and cut into bite-sized chunks (no bigger than 2.5cm), 1 large red onion, peeled and finely sliced, 3 garlic cloves, peeled and 
finely sliced, 2 green chillies, deseeded and sliced into small pieces (no bigger than 5mm). I make extra beans as they keep well in the fridge for about five days, or in the freezer. Meanwhile, put the sweetcorn in 
a bowl, drizzle with olive oil, and mix with salt and pepper, then add it to the tray of squash for the last 8-10 minutes of the cooking time. Place the slices on top of the cake mixture and sprinkle over the raspberries. For the smash, place the avocado flesh, lime juice, chilli flakes and 
 olive oil in a bowl with some salt 
and mash together using a fork. Don’t fret if you don’t have every spice or herb – the curry paste will still be delicious but make sure you have the holy trinity of onion, garlic and ginger (as my Filipino Mum says, everything tastes good with onion, garlic and ginger). Once ready, remove and leave to one side. Serve with the beans, avo smash and salad leaves. It’s easy to cook straight from the freezer – just place 
it into an oven set at 200C/180C fan/gas mark 6 for 20-25 minutes, until cooked through. In fact, I can’t begin to explain just how unexpected the whole Deliciously Ella journey has been. If it doesn’t, bake for a further 5 minutes. Bring the whole thing to the boil then reduce the temperature and leave it to simmer for 15-20 minutes. You could make a double batch of the curry and freeze half for another day. 2. I’m lovin’ it! Add the spinach and allow to cook through. 4 stars Martha's curried squash, lime & coconut pakoras. Cut the apples in half and remove their cores, then slice them thinly into half-moons. View recipe. It takes a while to prepare and cook but is well worth the effort. You need to be a subscriber to join the conversation. Preheat the oven to 220C/200C fan/gas mark 7. Enjoy. Roast in the oven for 30–35 minutes, until soft, adding the sliced pepper for the last 10 minutes. There’s such a great contrast here between textures and flavours, sweetness and tangy sharpness. Once ready, remove and leave to one side. Bake for 45-50 minutes, or until a knife inserted into the centre comes out clean. These fritters are the basis of the café’s most popular brunch, and I can’t count the number of requests we’ve had for the recipe. Once the veg is cool, place the squash and corn in a serving dish. Get the recipe here: https://www.sainsburysmagazine.co.uk/recipes/mains/malaysian-sweet-potato-curry. The amounts here will make 3 generous portions, 4 if you are having lots of sides. I serve this with a creamy tahini butter, lettuce salad and wild rice, and I’ve found it’s a great summer side at a picnic or a barbecue. Stir well. Swap in some butternut squash or a handful of carrots and swap the chickpeas for whatever beans you have to hand. Pre-heat oven to 180oC and heat a large baking tray. View recipe. 0 stars Sweet potato, squash and red lentil dhal. Place a pan over a medium heat with a drizzle of olive oil. L xx. https://www.yummly.co.uk/recipes/butternut-squash-and-sweet-potato-curry Place the squash in a large baking tray and mix with olive oil, salt and pepper. Add the coconut milk, tomatoes, aubergine and sweet potato. 1 large sweet potato or two medium sized, peeled and cut into bite-sized chunks (if the skin is ok leave it on) ½ a medium sized butternut squash, peeled and cut into bite-sized chunks . Mins. There’s no need to buy a shop-bought paste when making your own is this easy (and so much tastier!). Stir through the chilli, coriander or chives, and remaining whole sweetcorn kernels. View recipe. 3. We rely on advertising to help fund our award-winning journalism. 50. Sweet and a little crumbly, I love these with a turmeric or matcha latte in the afternoon, especially when they’re still warm from the oven. Place the sweet potato and butternut squash in a baking tray with a pinch of salt, 2 tablespoons of the coconut oil, the turmeric, cinnamon, chilli powder and curry powder. To make the fritters, place two thirds of the sweetcorn in a food processor and blitz until smooth. 1 large carrot or 3 small ones Baking, Brownie, freezes, Recipe, simple cooking, Vegan, vegeterian, Gluten Free, Brownies, Vegan, Gluten Free, Deliciously Ella. Add the roasted squash, sweet potato and pepper and cook for 5 more minutes, stirring continuously to ensure the curry doesn’t stick to the bottom of the pan. Stir in the lemon/lime juice and serve immediately. 5 stars Mushroom & butternut dhal with poached eggs. Preheat the oven to 240C/220C fan/gas mark 9. Once the sauce has thickened, stir through the parsley and some salt and pepper. Serve with whole grain rice and stemmed broccoli. Add the yogurt, blitzed sweetcorn and almond milk and give it a really good stir, until smooth. Meanwhile, place a heavy-based pan over a medium heat and add the remaining coconut oil. It is packed full of sweet potato, butternut squash, red peppers and carrots.

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