The perfect autumn warmer dish Ingredients: 1 onion - sliced 200g cubed butternut squash - roasted 2 leeks - cut into large pieces 200g chopped cavolo nero or cabbage 2 garlic cloves 440g tin chopped tomatoes A splash of white wine Seasoning - cumin, cinnamon, coriander Salt & pepper For the topping: 150g flour Pinch of salt 200g cubed butternut squash 150g Nature’s Pleasure almond, pecan and raisin 150ml olive oil Bunch basil Juice half lemon
Method 1. Fry the onion and garlic until soft then add the leeks and nero and cook for 3-4 minutes 2. Add the butternut squash, tomatoes, wine, seasoning and cook for 5 minutes, then add to dish 3. Topping – simply rub it all together, then spoon on top and bake at 200c for 25 minutes until crisp and golden 4. Blend the oil, basil and lemon until smooth and spoon over the crumble when piping hot Recipe by Celebrity chef, Simon Rimmer from BBC2's Something For The Weekend