Rick Stein's Marinated Olives

This was delicious and so easy. If you don't have 3 hours to set it aside, then set it aside for as long as you have!

I think I might put a bit of chili in there next time... Maybe a bit of feta...

Ingredients

• 225g/8oz each of black and green olives
• 4 tbsp extra virgin oil
• 3 small sprigs each of fresh thyme, rosemary and oregano
• 4 small fresh bay leaves
• 1 large clove of garlic, sliced thinly
• 2 lemon slices, quartered

Method

1. Simply mix everything together, cover and set aside for 3-4 hours before serving.
   
   
   
   
   
   

Roasted Butternut Squash

You probably know all this but I used it to decorate my dish of green lentils for my guests, along with pea puree, for the colour.

• "After the squash is cubed, toss it with olive oil and then add in the flava! Smoked paprika, which is arguably the best ingredient on the planet, adds tons of major smoky flavor without adding calories. Then I also toss in some turmeric, which is a great inflammation fighter. Lastly, just a touch of garlic, because that helps everything taste better. I used garlic powder so it wouldn’t burn.
• Once the squash is coated in the seasoning, spread it out on a large sheet pan. I really love a nice heavy aluminum “half sheet” pan.
• Roast the butternut squash at 375 degrees. A hotter oven will over-brown the squash before it is tender all the way through. That is due to the naturally occurring sugars in the squash.
• Once it comes out of the oven, add on some parsley for a bit of color if you like."

I found this on healthy seasonalrecipes.com, then used whatever bits of it I wanted. I cooked it at 190ºC/GM5 for 30-50 mins. 

I'm going to try to torch it for a bit more colour before serving tonight...