Is it us or is there something rather naughty sounding about Nature’ s Pleasure? Yes it is just me I suppose because it is in fact a range of breakfast cereal from Kellogs. A range of baked muesli with honey and raw cane sugar.

Add a touch of Simon Rimmer’s vegetarian magic and you have some fresh and tasty recipes

Nature’s pleasure Butternut squash savoury crumble

Ingredients

For the base:
1 onion, sliced
200g butternut squash, cubed & roasted
2 leeks cut into large pieces
200g chopped cavolo nero or cabbage
2 cloves garlic, peeled & chopped
440g tin chopped tomatoes
Splash white wine
Seasoning – cumin, cinnamon, ground coriander,
Salt & pepper to taste

For the crumble:
150g flour
Pinch salt
200g cubed butter
150g Nature’s Pleasure Almond, Pecan & Cashew

For the topping:
150ml olive oil
Bunch basil – torn roughly
Juice of half lemon

Method

1. Fry the onion and garlic until soft then add the leeks and nero and cook for 3-4 minutes
2. Add the squash, tomatoes, wine & seasoning and cook for 5 minutes, then spoon into an ovenproof dish
3. Crumble – simply rub all the ingredients together, spoon on top and bake at 200ºc for 25 minutes until crisp and golden
4. Topping – blend the olive oil, basil and lemon and spoon over the crumble when piping hot

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Nature’s pleasure caramelised banana eaton mess

Ingredients

For the meringue
3 egg whites
150g sugar
½ tsp sherry vinegar

4 bananas
150ml fresh cream
150ml crème fraiche

For the sauce
100g soft dark brown sugar
100g butter
100ml fresh cream
1 tbs rum (optional)

150g Nature’s Pleasure Almond, Pecan & Raisin

1. Preheat oven to 180ºC
2. Beat egg whites until stiff peaks, then whisk in sugar – one tablespoon at a time
3. Gently fold in the vinegar
4. place spoonfuls onto a tray lined with greaseproof paper
5. Place in the oven and reduce heat to 150ºC immediately, then bake for about 45mins. The meringue’s should be hard on the outside, chewy in middle when ready
6. Whip the cream and crème fraiche together. Slice the bananas and fold half through the cream mix together with half the meringues (broken up)
7. Sauce – put all the ingredients in a pan and boil until combined, allow to cool
8. To serve – put a spoonful of the creamy mix in a cocktail glass, then some meringue, Nature’s Pleasure, banana and a swirl of sauce. Repeat the layers taking the mix just above the top of the glass, finish with meringue, banana and lots of sauce, then top with more Nature’s Pleasure