To put this years goals into context, I am going to quickly back-track to the learning curve that was last year.

Before 2014 started, Charlie and I set ourselves goals to achieve over the next 12 months. All very well and good, until we opened them up at the end of the year and realised we had completely forgotten what is was we were supposed to be aiming for. That was fault number 1 in our plan. Fault number two, was that each goal (minus “learn to drive”) was utterly immeasurable: “read more”. “Eat less sugar”. What did our old selves mean? More than what? Less than what? We obviously did not think it through.

So this year I ensured all of our goals were measurable, tangible and achievable, to the point of driving Charlie crazy as we sat in bed on New Years Eve, shouting “HOW MANY?” “HOW FREQUENT?” when he would commit to “taking more photos”. Etc.

One of the major goals I have set myself is to try a new recipe a week. I class it as major because I am looking forward to expanding my cooking horizons (I enjoy it to a certain degree) and hopefully finding some pretty kick-ass meals.

I am keeping all of my new recipes in a folder along with notes and alterations I make, as the first time round is always treated as a test run. I nearly always add more vegetables and take out fiddly expensive ingredients.

Last weeks accomplishment was butternut squash lasagne. Now, let me just fill you in on my lasagne feelings; meat is out. In fact, is has never really been in. Since I was little, vegetable lasagne has been the only type in my vocabulary as it was the only type my mum has made. And yes, it is awesome. The only downer is that mum doesn’t make it enough, and as I have grown and started to cook for myself, I have learnt why: It is damn fiddly. Vegetables are cooked in separate pans, taking different amounts of time and the white sauce is made from scratch (and takes me near on an hour sometimes – no joke).

This butternut squash recipe is so easy! Just roast a whole squash with garlic cloves for an hour (usually more) and layer with lasagne sheets and spinach. As I was cooking on this occasion for my parents, I hired my mum to make the sauce.

My alterations: wholewheat pasta, semi-skimmed milk and cheddar in place of white sheets, full-fat milk and percorino cheese (couldn’t even find it if I wanted to).

Next time I will add a whole host of roasting vegetables as this time, I’m not gonna lie, it was a bit bare. Also – less nutmeg! Only about 1/4 of one. What I used (3/4?) was way over-powering.

We were so hungry I didn’t get an Instagram shot of our food, instead here is our salad (how satisfying do all the purples and greens look!)…

Here’s to a tasty 2015…