Grilled Pepper Salmon and Bacon.
-2 salmon filets
-a squeeze of lemon
1: Rub both sides of the salmon and bacon with pepper. I used a slab of bacon, but if you’re using sliced bacon you only need to pepper one side.
2: Place on a low heat under the grill until cooked-through and crisp on top.
3: Serve with lemon.
Autumn Veg Mix.
-150g/5.3oz butternut squash
-50g/0.5oz bean sprouts
-the fat from the salmon and bacon
-chopping board and knife
1: Chop the squash, pumpkin and broccoli.
2: Put on to boil in the pot with the chillies.
3: When the squash and pumpkin are tender, add the peas and beansprouts.
4: Boil until everything is tender.
5: Drizzle with salmon and bacon fat and a little onion powder.
Ours had A LOT of seeds, so maybe remove some if your pumpkin paste is too seeded.
-the fibrous centre and seeds from 2 large pumpkins
-250g/8.8oz flour (self-raising or with agents)
-mixing bowl and fork
-greased or nonstick baking tray
1: Cut up the pumpkin. Remove excess seeds.
2: Mash with sugar and cinnamon.
3: Mix in the flour. Add water as needed.
4: Pour into the tray.
5: Bake at 200C/390F for 35min.