Seven Colours Sunday Lunch
Seven Colours Sunday Lunch


Mix Vegetable Bake Ingredients:

2 Cups Harvestime Country Mix

1 Cup Harvestime Diced Potatoes

1 Cup Harvestime Green Peas

1 Litre Milk

½ Onion

1 garlic clove

70g Butter

70g Flour

30ml White Vinegar

Salt and Pepper to taste

300g Cheddar or Mozzarella Cheese, Grated


Fried Carrots and Cabbage Ingredients:

2 Cups Harvestime Diced Carrots

2 Cups Cabbage

1 Onion Thinly Sliced

1 Garlic Clove Crushed

150ml Oil or Butter


Butternut Mash Ingredients:

2 Cups Harvestime Butternut Chunks

100g Butter or Margarine

150 Milk ¼ Teaspoon Ground Cinnamon

50ml White Vinegar

100ml Sugar


Pickled Beetroot Ingredients:

2 Cups Harvestime Diced Beetroot

125g Sugar

125ml White Vinegar

1g Coriander Seeds

1g Black Peppercorns

1 Bay Leaf


For the Butternut Mash:

  1. Place all ingredients in a pot and cook over a gentle heat for 10 to 15 Minutes until tender.
  2. Mash until smooth.
  3. Adjust seasoning according to taste.

For the Pickled Beetroot:

  1. In a small pot, add sugar, vinegar, coriander, peppercorns and bay leaf.
  2. Add 300ml water and bring to the simmer. Reduce by a third.
  3. Add frozen beetroot to the hot liquid. Remove from the heat and allow to sit for minimum 30 minutes.
  4. Drain before service.