Hugh Fearnley-whittingstall's (part 2) - Warm puy lentil, butternut and beetroot salad, One-pan creamy mushrooms

Warm puy lentil, butternut and beetroot salad

Keep the skin on the butternut squash - it's where all the nutrients are found.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves 4

Easy/prepare ahead

Warm puy lentil, butternut and beetroot salad

1 large butternut squash, deseeded and cut into chunks

2tbsp olive oil

500g (1lb 2oz) ready-cooked puy lentils (we used Merchant Gourmet)

8tbsp Greek yogurt

1 small garlic clove, crushed

Juice 1/2 lemon

3tbsp extra virgin olive oil

Small handful chopped parsley

4 cooked beetroot, each cut into 6

4tbsp sunflower seeds

1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the butternut in the olive oil and roast in the oven for 30 to 40 minutes until blackened and caramelized.
2. About 10 minutes from the end of cooking, heat the lentils according to pack instructions.
3. Mix the yogurt with the garlic, lemon juice and 1tbsp of the extra virgin olive oil, and season.
4. Tip the lentils into a bowl and stir through the parsley, the rest of the extra virgin olive oil and some seasoning. Divide between 4 plates, top with the butternut and beetroot, sprinkle over the sunflower seeds, and serve the yogurt on the side to dollop over. You can cook everything in advance and serve this at room temperature, or any leftovers can be kept for lunch the next day.

Per serving: 484 calories, 25g fat (5g saturated), 48 carbohydrate

One-pan creamy mushrooms

Mushrooms are a source of potassium, which helps to regulate your heart beat.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves 4

Easy/prepare ahead

One-pan creamy mushrooms

50g (2oz) butter

750g (1lb 10oz) mixed mushrooms, thickly sliced

1 bunch spring onions, finely chopped

2 garlic cloves, finely sliced

2tsp paprika

Grating fresh nutmeg

3tbsp red wine

150g (5oz) half-fat crème fraîche

1/2 small bunch flat-leaf parsley, roughly chopped

Small jacket potatoes and a green salad, to serve

1. In a large frying pan, melt around a quarter of the butter and fry a third of the mushrooms until golden brown. Transfer to a plate and repeat until all the mushrooms are cooked.
2. Add the remaining butter to the pan, along with the spring onions, garlic, paprika and a little nutmeg, and cook for a few minutes until soft.
3. Return the mushrooms with any juices to the pan, turn up the heat and add the wine. Cook for a minute, then season with salt and pepper and stir in the crème fraîche and chopped parsley. Add a dash of boiling water if it's too thick. Heat through gently and serve with the potatoes and green salad.