Unfortunately our lift is out of order which is restricting access to the gym for customers requiring lift assistance. We are working with the building management company to resolve this as soon as possible.
Main Pool Update:
There is currently no shallow water sessions in our Main Pool due to a technical fault. All our public swims will take place in deep water (2 metres deep) and at a 25m pool length.
This easy, family friendly vegetarian Dahl recipe makes the perfect midweek dinner. Cooked with red lentils, butternut squash and lots of spices, it's super nutritious, comforting, and delicious!
1 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed thumb-sized piece ginger, peeled and finely chopped 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp cayenne pepper (add a little more if you like more spice) 400g butternut squash, peeled and cut into even 2cm chunks 250g red split lentils 600ml vegetable stock naan bread or rice, to serve
STEP 1 - Heat 1tbsp olive oil in a pan, then add the chopped red onion and cook over a low heat for 10 minutes, stirring occasionally, until softened.
STEP 2 - Add 2 crushed garlic cloves, a finely chopped thumb-sized piece of ginger and the spices. Cook for 1 minute or so to release all their wonderful flavours and aromas.
STEP 3 - Turn up the heat to medium, add the butternut squash and stir well so that everything is coated in the spice mixture. Then add the red split lentils and vegetable stock.
STEP 4 - Bring the liquid to the boil, then reduce the heat. Cover the pan and cook for 20 minutes, stirring occasionally, until the lentils and the butternut squash are tender.
STEP 5 - Serve with some warm naan bread and enjoy!
Per serving with naan bread
664 kcal 11g fat 1.4 sat fat 18g fibre 28g protein 2g salt
