5 step recipes to keep your skin healthy and glowing this Winter | Yummy Yoga Girl

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5 step recipes to keep your skin healthy and glowing this Winter

Daniel Hatton Michelin Star Winning Chef and owner of Hattons of Royal Tunbridge Wells shares his favourite quick and yummy recipe ideas for winter months ahead.

Daniel started his career at 16 years of age at Thackeray’s in Royal Tunbridge Wells before honing his skills in London under Marco Pierre White at Drones of Pont Street, then moving to Gordon Ramsay’s Boxwood Café at the Berkeley Hotel in Knightsbridge.

After 6 years in London, he travelled to North America before returning to the South East of England to continue with his love of food by heading up the kitchens at the Hengist and Thackeray’s.

Daniel is teaming up with Yummy Yoga Girl to offer you nutritious recipes, helping you take those small steps towards clean eating. The recipe for an autumnal dish of ‘Roast Butternut Squash, Wild Rice, Hazelnuts and Rocket’ is available for you to create here. Enjoy!

Roast Butternut Squash, Wild Rice, Hazelnuts and Rocket

Serve 4
Ingredients –
2 x butternut squash
150g x wild rice
150g x toasted hazelnuts
20 ml x hazelnut oil
6 x sprigs thyme
4 x bunches rocket
20 ml x extra virgin olive oil
maldon seas salt
cracked black pepper


Step 1 – peel and halve your butternut squash, and remove the seeds.
slice the squash and place on a baking tray and season with salt and pepper with a drizzle of olive oil, add the thyme
Step 2 – cook in a pre heated oven at 190 degrees until soft,  ice cooked remove from the oven and leave to one side.
Step 3 – Whilst the butternut squash is in the oven, bring the wild rice to the boil and simmer until cooked, wild rice has a tougher texture than the standard long grain rice so don’t  worry,  once is soft to bite your ready to go, pass through a fine sieve to drain the water and place the rice in a bowl.
Step 4 – Whilst the rice if still warm, season with salt and pepper and add the hazelnut oil, this gives an incredible smell and as the rice cools it absorbs the oil to give that great nutty flavour.
Step 5 – Once cool add the butternut squash, toasted hazelnuts and the rocket. season with salt and pepper if required, serve in a large bowl, you can add some poached chicken to create and lovely and healthy evening meal or lunch.

To find out more about Daniel’s services and visit Hatton’s Lifestyle Cafe click here 

Or follow Dan on Instagram 


Written by Natalie Farrell | 13 Oct