Mushroom squash & halloume strogan off with crispy sage

SERVES 4

300g wild or black rice 300g acorn, butternut, kabocha or crown prince squash, scrubbed, seeds removed and cut into 1.5–2cm slices

2 tbsp extra-virgin olive oil, plus an extra drizzle

30g butter, plus a knob for frying the sage small bunch of sage leaves, plus 2 leaves thinly sliced 250g halloumi, cut into 1cm slices leaves from 2 sprigs of thyme 2 onions, sliced

1 garlic clove, crushed 300g mushrooms (I love a mixture of wild mushrooms, but chestnut and oyster mushrooms work well too), small kept whole, larger roughly sliced glass of white wine 250g sour cream

1 tbsp Dijon mustard

50g cavolo nero, stalks removed and leaves roughly chopped sea salt and black pepper Soak the black rice in cold water for a minimum of 30 minutes (up to 2 hours).

Preheat the oven to 220°C/200°C fan/ gas 7. Toss the squash with olive oil and season. Spread on a baking sheet and roast for 30–35 minutes then set aside.

Heat the olive oil in a large frying pan over a medium heat, then add the knob of bu!er and fry the whole sage leaves for no more than 30 seconds until crispy. Transfer to a plate lined with kitchen paper, then season with sea salt. Add the halloumi to the pan and fry for a couple of minutes on each side. Transfer to a plate and set to one side with the sage.

Cook the rice according to packet instructions and keep warm.

Add 30g bu!er and thyme to the pan, with the onions, and fry for about 10–15 minutes. Add the garlic, mushrooms and sliced sage and cook for another 6 minutes. Pour in the white wine and cook until it has mostly evaporated, then stir in the sour cream and mustard. Once bubbling, add the cavolo nero and cook for 3–5 minutes, until the sauce has thickened and the cavolo nero is cooked, adding water if the sauce needs it. Stir through the roasted squash and halloumi. Serve on piles of warm rice, with the crispy sage leaves on top.