My
week began with a difference, on Monday morning, chatting to Bernie
Keith on his weekday radio show on BBC Radio Northampton 9am – 12
noon (bernie.keith@bbc.co.uk)
(not forgetting cuddles with his dog Riley). Bernie is the best,
aided by his Producer Sarah Stratten – so lovely. I took a lunch
box for them – after all it's rude not to take a small present when
visiting. Bernie tasted whilst we were chatting and was very kind.
Here's my latest recipe for what forms the base of the lunch box,
which I thought I'd share with you.
Squashed!
1
Butternut squash, peeled and cut into small cubes
4
shallots, finely diced
2
tbsp oil (olive or rapeseed) & 1 tbsp Balsamic vinegar
mixed
with 2 tsps garlic paste
salt
and black pepper
freshly
grated nutmeg
Serves
4-6 depending on size of serving rings
or
ramekins
Pre-heat
oven 200c/180fan/Gas 6
Place
the squash and the shallots in a non stick oven-proof tray, season
with salt and black pepper and add the oil/Balsamic mixture covering
thoroughly. Bake for 50 minutes (check after 25 minutes and turn so
it won't catch) and cook until soft, grate a little nutmeg over the
mixture and allow to cool.
You
can decant into a sealed container and refrigerate until ready for
use.
Two
alternatives for serving – arrange in serving rings on a non-stick
oven-proof tray and sprinkle with grated cheese of your choice, or,
serve in ramekins and top with grated cheese.
Bake
for 15/20 minutes – check after 15. Your cheese topping should be
golden brown.
This recipe is tasty served hot or cold. Here are the combinations
so far :
As
the lunch box served cold, a good helping of Squashed! Top with
slices of the slow cooked chicken referred to in “Monday
chuck”.
Add fresh beetroot to roast with the butternut squash, peeled and
diced to a similar size. As a guide a bunch of beetroot weighs
approximately 700g – prepared it will give you approximately 450g
ready to roast.
If you wanted a completely vegetarian supper, turn the recipe into a
crumble using one of my famous foil trays for convenience! If you
want a speed crumble for mid-week use a ready made stuffing or panko
breadcrumbs to sprinkle over the vegetables and top with grated
cheese.
I demonstrated both to my students in my most recent class and it
went down a storm!
On
Tuesday Sarah emailed saying, “Thank you so
much – that dish was just amazing! We were still talking out it
today! X”.
Thanks Bernie!
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