A super quick vegan supper featuring a harmonious blend of squash, pepper, and cavolo nero bathed in a creamy cashew sauce. By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli oil pinch dried chilli flakes 1 garlic clove, …
By Bryn Williams From Saturday Kitchen Ingredients For the dressing 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard 10g/⅓oz salt For the butternut, onion and …
By Ollie Dabbous From Saturday Kitchen Ingredients For the coconut labne 1kg/2lb 4oz coconut yoghurt For the filling 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces 1 red onion, cut into segments 2 tbsp olive oil pinch salt 150g/5½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast squash 400g/14oz crown prince squash (or similar squash), diced and skin on olive oil, for tossing 1 tbsp chopped fresh rosemary 2 tbsp caster sugar 3 tbsp sweet vinegar, such as …
By Freddy Bird From Saturday Kitchen Ingredients For the crispy fried squash 110g/4oz gluten-free flour, plus extra for dipping ¼ tsp bicarbonate of soda 150ml/5fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 520g/1lb 3oz butter, diced and chilled 380g/13oz plain flour, plus extra for dusting 10g/⅓oz fine salt 1 free-range egg, beaten to glaze For the kale, squash and bacon …
