BCCA Recipes


Butternut SquashBUTTERNUT SQUASH SOUP (Serves4)










  • 3.5ilbs(1.5kg) butternut squash,or pumpkin pealed,de-seeded & diced
  • 2 Onions, sliced into thin wedges
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1" or 25mm piece of fresh root ginger roughly chopped
  • 2 pints (1.2 litres) of vegetable stock
  • salt & freshly ground black pepper
  • Chopped parsley to garnish
  • Croutons (optional)
  • Cream (optional)

Method cook all the above together (with the exception of the garnish) in one pan using a very small amount of low fat oil, until tender. liquidise to produce the soup.

This dish is ideal for re heating.

Recipe supplied by Brenda From Ullesthorpe Leicestershire

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Turkey Gruyere

TURKEY GRUYERE (serves 4)










  • 125ml (1/4pt) Condensed cream of mushroom soup or chicken soup
  • 125ml (1/4pt) Dry white wine or water
  • 40g (1-1/2oz) melted butter
  • 2 Turkey Breast fillets (approx 400g or 1lb)
  • 3 15ml tablespoons of sage & onion stuffing mix
  • 150g (6 ozs) gruyer cheese cut into thick slices
  • chopped sage

Mix soup and wine or water together, Pour half the melted butter in shallow dish and rub over base of dish. Cut turkey fillet breast into halves and place in dish, brush with remaining melted butter. Sprinkle 2 tablespoons (15m) stuffing mix over turkey,then pour soup mix around and over the top. Place the cheese over the each piece of turkey, then sprinkle rest of the stuffing mix over top.

Bake uncovered until tender and golden brown. Sprinkle with chopped sage before serving.

Oven tempreture 190 deg C Time 1 to 1.1/4 Hours middle of Oven

Recipe supplied by Brenda From Ullesthorpe Leicestershire

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