
Four-veg roast with gravy
Ingredients
Mushrooms
25 g, mixed dried mushrooms
Butternut Squash
1 whole, medium, 23cm in length
Calorie controlled cooking spray
6 spray(s)
Aubergine
1 medium, 18cm in legth
Courgette
1 medium, 16cm in length
Spring Onions
1 medium
Garlic
3 clove(s), roughly chopped
Shallots
3 medium, finely chopped
Ground Nutmeg
½ teaspoons, level
Egg, whole, raw
1 medium, raw, beaten
Bulgur wheat, dry
30 g, cooked according to pack instructions
Pine nuts
30 g, toasted
Sultanas
50 g
Sage, fresh
2 teaspoons, finely chopped
Parsley, fresh
1 tablespoons, finely chopped
Chilli flakes
¼ teaspoons, level
Vegetable stock cube(s)
½ cube(s), 300ml hot water
Low Fat Spread
15 g
Plain White Flour
1 tablespoons, level
Thyme, Fresh
3 sprig(s)
Elmlea Alternative to Cream Single Light
2 tablespoons
Dry Sherry
1 tablespoons
Broccoli, boiled
8 serving(s)