MICK MOSS (ANTIMATTER)

On the menu: Heart Of The Sunrise

“I started taking cooking seriously in my late 20s. I’d been served some real quality stuff while I was on tour, and when I came home I was no longer prepared to go back to old habits. I think my parents’ generation really subscribed to the convenience boom of the late 20th century, but almost everything I make now is from fresh, and that’s how I came up with this recipe.

Don’t be fooled by its simplicity – it has big, bold flavours but zero guilt. It combines salty, sweet and spicy into one warming meal that can be used as a healthy side to a cut of meat or served alone as a meat-free dish. Trust me, I’m a ninja in the kitchen... I also cook karate chops!”

Ingredients (serves 2):

1 butternut squash, 2 fresh red chillies, 10 large or 20 small mushrooms, 1 red onion, olive oil, sea or himalayan salt to taste.

Preparation:

“pre-heat the oven to 200°C/Gas Mark 6. peel and de-seed the butternut squash. Cut into cubes of approx 2cm. pour over a generous amount of olive oil and mix until completely coated, then arrange the cubes on a large baking tray with a good few twists of salt. Allow to cook while you prepare the rest of the veg.

peel the red onion and cut into four equal pieces from tip to root. Cut the chillies into small pieces (add the seeds for extra heat). If you have small mushrooms, leave them whole, otherwise cut in half so they’re at least twice the size of the squash cubes.

After 15 minutes, turn the oven down to 180°C/Gas Mark 4.

Turn the squash over and move the cubes to the centre of the tray. Make sure they’re close together but not stacked on top of each other. Lightly coat the mushrooms with olive oil and place them around the edges. Add the chillies on top of the squash.

After another 15 minutes, gently toss the vegetables and push them towards the edge of the tray. Lightly coat the red onion in olive oil and add to the centre. Cook for another 15 minutes.

Turn the oven back up to 200°C/Gas Mark 6 and very gently turn all the vegetables again. Move them towards the edges of the tray, cook for a further 20 minutes and serve!

A lot of the flavour in this recipe comes from the salt and chilli, so adjust to your own taste. personally I like a lot of both, and find it really amps it up to 11.”