‘I buy butternut squash thinking, how useful, and then it sits for weeks on the side. They are very forgiving, however. There is always enough juicy, orange flesh under its hard skin for this late-night fry-up.’
Ingredients | Serves 2
1 butternut squash, peeled, deseeded and cut into 1cm/ ½ inch pieces
1 onion, chopped
Oil for frying
Leftover roast lamb, cut into chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
A pinch of cayenne pepper
1 egg, beaten
4 sprigs of coriander, chopped
Salt and freshly ground black pepper
Cook the squash in a pan of boiling water for about 10 minutes, until soft. Drain and leave on a cloth or kitchen paper. While it cools, fry the onion in a little oil until golden. Put it into a bowl, add all the rest of the ingredients, including the squash, and combine them into a well-amalgamated hash.
Heat some oil in a large frying pan and tip the hash into it. Press it down with the back of a spoon and fry for about 4 minutes on either side, until browned. Eat with mango chutney.
You could also use cold beef in this recipe.
This recipe appears in ‘The New English Kitchen‘ by Rose Prince
If you have a go at cooking any of our FoodFrom4th recipes, we’d love to know. Tweet us at @4thEstateBooks and use the hashtag #FoodFrom4th