Recipe for :

This recipe comes from Chef Mark Earnden, the presenter of a food show called ExpoChef, which helps promote healthy eating in the community. ExpoChef is an interactive cooking show that demonstrates how to make food fun, easy and healthy.

Lets get cooking . . .

OK, before we start you must:

• Clear clutter away
• Wash your hands
• Rinse and clean the fruit and vegetables

THe Expo Chef recipes consist of three easy steps to cooking which are:

• Preparation
• Cooking method
• Plating up the food

There are no exact measurements as Mark's recipes are intended only as guidelines . . . but please eat everything in moderation and remember those all important portion sizes!

Mark wants you to experiment with flavours using herbs and spices. Remember cooking is not an exact science so give this recipe a go and good luck!

Remember to try to vary your diet! Just because you like a recipe does not mean you should carry on eating that dish alone! Challenge your body with new meals and new ingredients . . . plus it is fun to experiment with food!

Remember: use herbs to season instead of salt!

Ingredients

1 x butternut squash
1 x medium sized onion
1 x tin of chopped tomatoes
1 x pint of vegetable stock (Simply add boiling water to a stock cube)
Ground black pepper, ground cinnamon and dried / fresh basil
1 table spoon of olive oil

Preparation

• Make your stock

• Using a vegetable peeler remove the hard skin from the squash

• Chop your onion and squash into small pieces

• Open tin tomatoes

Cooking method

• Add olive oil to saucepan

• Add onion and squash (Allow to cook, go soft but don't burn, so keep moving in pan!)

• Add stock and tomatoes

• Allow to simmer and become thicker

• Add cinnamon, pepper and basil to your taste!

Plating up the food

• Blend the soup using a food blender

• Serve when hot with a slice of whole meal bread
  

Serves 4

Mark Earnden
Expo Chef

To find out more about Mark Earnden visit www.celebritychefsuk.com