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Recipe provided by Rowie Dillon

This recipe renders my girlfriends speechless.  The combination of apples and vegetables produces a magnificent flavour.  If you’re not into parmesan, sprinkle with more sage and season with extra salt and pepper.  The veggies rock!

Serves 4


25ml (½ cup) rice bran oil, plus 1 tablespoon extra for brushing 

2 leeks, white part only, halved lengthways and thinly sliced 

2 tablespoons water

250ml (1 cup) gluten-free vegetable stock 

1 tablespoon chopped sage leaves 

500g butternut pumpkin, cut into 5mm thick slices

450g green apples, cored and cut into 5mm thick slices 

50g (½ cup) grated Parmesan


Preheat the oven to 180°C. Lightly grease a 20 x 20cm baking dish.

Heat the oil in a frying pan over medium heat. Add the leek and water, season with salt and pepper and cook for 1 minute until the leek begins to soften. Add 125ml (½ cup) of the stock and the sage and cook for 2 minutes, or until the liquid is reduced to a glaze. Set aside. 

Arrange half of the pumpkin, in overlapping slices, in the prepared dish and season with salt and pepper. Spread the leek evenly over the pumpkin, then arrange the apple in a layer over the leek. Top with the remaining pumpkin and season with salt and pepper. Pour in the remaining stock and brush the pumpkin with the extra oil. Cover with foil and bake for 45 minutes.

Remove from the oven and sprinkle on the Parmesan. Return, uncovered, to the oven and bake for 10 minutes, or until the Parmesan is golden brown and crisp. Set aside to cool for 3-5 minutes. Serve warm.

From the cookbook - Indulge by Rowie Dillon