Country Living (UK) - - Food & Drink -

Prepa­ra­tion 10 min­utes Cook­ing 10 min­utes Serves 2 If you’re roast­ing squash or pump­kin, do a lit­tle ex­tra and have this for lunch the day af­ter. You can use other roasted veg, too, such as cele­riac, beet­root or car­rots, and dif­fer­ent nuts.

a hand­ful of wal­nuts 1 tbsp rape­seed or olive oil a knob of but­ter 200g-250g roasted squash or pump­kin a cou­ple of sprigs of thyme, leaves only (op­tional) 50g blue cheese (or Ched­dar or goat’s cheese), crum­bled 2 thick slices of sour­dough or other ro­bust bread a trickle of clear honey

1 Heat a non-stick fry­ing pan over a medium heat. Add the wal­nuts and toast gen­tly for a few min­utes un­til they take on a lit­tle colour. Tip out of the pan and set aside.

2 Re­turn the pan to the heat and add the oil and but­ter. When foam­ing, add the squash and cook for 3-4 min­utes, un­til heated through. Stir in the thyme, if us­ing, then take off the heat. Add the nuts and the cheese, and stir into the squash. Add sea salt and freshly ground black pepper if you think it needs it.

3 Heat the grill to medium and lightly toast the bread. Pile the squash mix­ture onto each slice, pack­ing it down a lit­tle and mak­ing sure some chunks of cheese are on top. Trickle over a lit­tle honey and grill un­til golden. Serve straight­away.

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