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Pesto

BUTTERNUT SQUASH PESTO
Blitz 100g cooked butternut squash (peeled weight)
50g soft goats cheese,1 clove garlic and 150ml of extra virgin olive oil.

BASIC PESTO
Lightly toast 25g pine nuts in a frying pan until a pale golden colour.Using a food processor,whizz the pine nuts together with 100g bunch fresh basil (stalks removed),40g parmesan broken into small pieces,1 clove garlic and 30ml extra virgin olive oil.Finally whizz again while drizzling in another 70ml olive oil.

BEETROOT PESTO
Whizz up 75g cooked beetroot,50g feta,25g pumpkin seeds,1 clove garlic and 100ml olive oil.

BROCCOLI PESTO
Blend together 125g blanched broccoli florets,roughly chopped,50g walnuts,toasted and roughly chopped,75g mature cheddar (grated),100ml extra virgin olive oil,a squeeze of lemon juice,grated zest of half a lemon and 1 clove garlic.

PEA & MINT PESTO
Blitz 175g cooked frozen peas,25g mint leaves,50g soft cheese,1 garlic clove,50g cashew nuts and 100ml extra virgin olive oil in a blender

SUN-DRIED TOMATO PESTO
Make a coarse puree with 100g sun-dried tomatoes in oil,drained,25g flat-leaf parsley (stalks removed),40g parmesan,25g pine nuts,lightly toasted,125ml extra virgin olive oil,50ml sun-dried tomato oil (from the jar) and 1 clove of garlic.

SPICY SPINACH PESTO
Roughly process 160g washed baby leaf spinach,40g raw cashew nuts,2tbsp soy sauce,1 chilli,deseeded and chopped,1 level tbsp greek-style yogurt and 60ml groundnut oil.

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125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
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4 bananas,sliced
300ml whipped cream
250g pack digestives
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100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.