Recipes

A recipe from www.watercress.co.uk.

Serves 4

    1 (600g) butternut squash, washed
    450g/ 1lb baby new potatoes
    2 small red onions, sliced
    1 red pepper, deseeded and chopped
    4 chicken breast fillets, diced
    2 tbsp olive oil
    200ml creme fraiche
    85g watercress, roughly chopped
    1 clove garlic, crushed
    75g/ 3oz gruyere cheese, grated
    salt and freshly ground black pepper

Method

Preheat the oven to 220C/ Fan 200C/ Gas Mark 6.

Halve the butternut squash and scoop out the seeds; cut into large chunks. Place in a roasting tin with the new potatoes, onions, peppers and diced chicken. Add the olive oil and toss well to mix. Roast for 20 - 25mins or until the vegetables are just tender.

Stir the creme fraiche, watercress, garlic and half the cheese into the mixture. Season to taste. Spoon into a large ovenproof dish or four individual dishes and sprinkle with the remaining cheese. Bake for 10 - 15mins or until the top is golden.

Serve with watercress salad.