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Butternut ‘parmigiana’ with baked garlic rice
Fruit and vegetables
1 large
butternut squash
, about 1.3kg/3lb, unpeeled, halved lengthways and deseeded
4–5 plum
tomatoes
, grated, skins discarded
1
garlic
clove, crushed
3 large
garlic
heads, top 1cm/½in removed
1
lemon
, zest thinly pared into 4 strips
½ small
shallot
, finely chopped, about 15g/½oz
1 butterhead or British round
lettuce
(about 200g/7oz), leaves separated and washed
Tins, packets and jars
400g/14oz
basmati rice
, rinsed and drained
½ tbsp
Dijon mustard
Cooking ingredients
105ml/3½fl oz
olive oil
1 tbsp
tomato purée
⅛ tsp ground
allspice
½ tsp ground
cumin
⅛ tsp ground
cinnamon
¼ tsp
caster sugar
2 tsp za’atar
4
oregano
sprigs
1 tbsp
olive oil
4
bay leaves
10 whole
cloves
6
cardamom
pods, bashed open
800ml boiling chicken or
vegetable stock
, or water
20g/1oz
pine nuts
50ml/2fl oz cold-pressed
rapeseed oil
or olive oil
1 tsp runny honey or
maple syrup
fine sea salt and freshly ground
black pepper
a few
oregano
leaves, to garnish
Dairy, eggs and chilled
125g/4½oz taleggio, brie or
mozzarella
, thinly sliced
50g/1¾oz unsalted
butter
Other
25g/1oz
panko breadcrumbs
40ml white
grapefruit juice
or lemon juice
Back to recipe
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