CHICKPEA MAKHANI WITH SPICED ROASTED CROWN PRINCE SQUASH

RECIPE

CHICKPEA MAKHANI WITH SPICED ROASTED CROWN PRINCE SQUASH

This Chickpea Makhani recipe has been created exclusively by Natalie Penny, and uses homemade curry paste to really liven the flavours of the dish. Easily adaptable, Tofu, Paneer, or Chicken could be used in combination with the chickpeas or as a substitute. Likewise, adapt the squash to your preference or omit altogether. Similarly, stir through greens at the end of cooking for added flavour.


SERVES:
4 people


INGREDIENTS:

Paste

- 1 medium onion diced

- 3 medium vine tomatoes roughly chopped

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 green chilli deseeded and roughly chopped (i used a jalapeno)

2 tbs tomato puree

½ tsp cumin seeds

½ tsp coriander seeds

1 tsp sea salt

½ tsp freshly ground black pepper

8-10 cashew nuts

1 tsb light oil such as ground nut

 

Curry

2 tbs light oil

1 tin chopped tomato

1 tin coconut milk

620g jar or 2 tins chickpeas drained and rinsed

Large thumb sized piece ginger peeled finely grated

4 garlic cloves finely grated

1 tsp chilli powder

½ tsp ground turmeric

1tsp ground coriander

1 tsp garam masala

½ tsp cumin seeds

½ tsp fenugreek seeds

4 cardamon pods bashed to release seeds

2-3 curry leaves (optional)

3 bay leaves

2 cloves

¼ tsp asafoetida(optional)

1 tsp caster sugar

1 tsp sea salt

Freshly ground black pepper

Roasted Crown prince or squash of choice

6-8 wedges of squash of choice, crown prince, Delica pumpkin, or butternut all work very well.

250ml plain yogurt

½ green chilli finely chopped

Thumb size of ginger peeled and finely grated

1 garlic clove finely grated

½ tsp turmeric

1 tsp garam masala

1 tbs light oil

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp sea salt

Freshly ground black pepper

Quick pickled red cabbage

½ red cabbage shredded

1 tsp sea salt

Juice ½ lemon

 

To serve

Coriander leaves

Plain yogurt

Nigella or black sesame seeds

Sliced jalapeno or other chilli

Quick pickled red cabbage

Chapatti or naan

Basmati rice

Lime wedges

Mango chutney

METHOD:

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

METHOD:

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

METHOD:

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

 

1 - Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

2 - Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

3 - Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

4 - In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

5 - Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

Start by making the paste, heat a large non-stick pan, and add the oil, onions, cashew nuts, cumin, and coriander seeds, cook gently until the onions are soft and transparent.

Now add the ginger, garlic, green chilli, and tomatoes and cook until soft, stir in the tom puree and cook for a further minute or two until combine. Add the sea salt and black pepper and stir to combine.

Remove from the heat and empty into a blender or food processor, let it sit and cool a little before blending until smooth and set aside.

In the same pan add the cumin seeds, cardamon, cloves, bay leaves, curry leaves if using, asafoetida, fenugreek seeds, and cook on a medium heat until fragrant.

Now add the chili powder, gram masala, ground turmeric, ground coriander, garlic, ginger and cook for a minute or two before adding in the curry paste. Stir to combine and continue to cook for a couple of minutes.

 

Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

Prep all your side dishes and toppings ready to serve.

Check the curry and taste again for seasoning.

When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

6 - Add the chopped tomatoes, then fill the can ½ way with water swill around and add to the pan, along with the thick part of the tin of coconut milk and a little of the liquid reserving the rest. Stir to combine and bring to a boil and then immediately down to a low gentle heat.

7 - Add the chickpeas and season with salt and black pepper. Cook for a further 30 minutes on low, stirring occasionally.

8 - Pre heat the oven to 180°C fan. Line a baking tray with foil or parchment.

9 - Place all the ingredients except the squash on a small bowl and stir to combine. Place the squash on the lined baking tray and with your hands or spoon cover the slices completely with the marinade. Drizzle with a little extra oil and place in the preheated oven until cooked through and lightly golden, depending on slice thickness approx. 30-40 minutes.

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

10 - Whilst the squash is roasting, combine all the ingredients for the pickled red cabbage and scrunch together and set aside.

11 - Prep all your side dishes and toppings ready to serve.

12 - Check the curry and taste again for seasoning.

13 - When the squash is cooked, fill bowls with spoonsful of rice, the chickpea curry and top with a wedge of roasted squash.

14 - Either finish with yogurt, coriander leaves, nigella seeds, chillies, and a wedge of lime or let people top themselves. Serve with chapattis or naan on the side with some mango chutney.

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk


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