some of our favourite recipes straight from our farmhouse kitchen.
Cut a butternut squash into quarters, scoop out the seeds,brush with some rapeseed oil and roast for 180 degrees C for 45 minutes or until soft.
Measure out 250g butternut squash, add to a food processor with the chickpeas, lemon juice, salt, paprika, cumin, parsley and rapeseed oil and blend to combine.
Stir in the Omega Sprinkles, then take a large tbsp of the mixture and form into a falafel; bake in the oven at 180 degrees C for 30-40 minutes until golden
Defrost the peas and broad beans in a pan over a low/medium heat, mix with watercress,season with black pepper, drizzle with rapeseed oil and a few drops of apple cider vinegar and mix well. Top with falafel and hummus, scatter over a few pomegranate seeds.