Squash and pumpkin are always best when they aren’t laden with too much water; the flesh will be firmer, richer in flavour and less inclined to disintegrate. So, try to get one from a grower or grocer you trust, or spend a little bit more on a supermarket one. You can use any wholegrain you…
Read more
Roast squash with vanilla & cumin toasted spelt, goat’s cheese & harissa
