Grilled Romanesque and Crown Prince Squash Romesco

The Farm Table Head Chef, Tom, shares recipe inspiration to make the most of this month's bounties.

If you’re eating within the seasons, you’re buying things that are naturally in abundance. Seasonal eating means fresher produce, better price and better flavour.

Difficulty:

Prep time: 10 Minutes

Cook time: 1 Hour 20 Minutes

Serves: 4

Grilled Romanesque & Field Squash Romesco with Black Olive & Artichoke Salsa Image 1

Grilled Romanesque & Field Squash Romesco with Black Olive & Artichoke Salsa Image 2

Dietry Information

Vegetarian

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Ingredients

2 x large romanesque, washed
Olive oil
1 x crown prince squash
100g toasted almonds
100g toasted hazelnuts
Balsamic vinegar
5 cloves of garlic, peeled
100g tomato paste
Dried rosemary
Salt
Pepper
1 jar grilled artichokes
100g pitted black olives
1 large banana shallot
20g lemon juice
20g chopped parsley
200ml Pebblebed white wine
Caster sugar

Method

For your salsa, roughly chop the olives and artichokes. Dice the shallot, chop the parsley and mix together with olive oil and the lemon juice.

For the romanesque, wash and cut each head into 8 wedges. Using a grill, grill the wedges on their flat sides. Then move to a large oven tray with deep sides. Dress with olive oil, salt, pepper, rosemary, white wine. Then cover with a lid or foil and braise for 30-50 minutes, or until soft.

For the romesco, cut the squash in half and remove the seeds. Oil and season the cavity. Then place skin up on a baking tray. Pour in 500ml of water and bake until the flesh is very soft (40 - 90 minutes). Once cooked, scrape out the flesh and put into a food processor along with the toasted nuts, tomato puree, garlic and around 200 - 400ml of olive oil (depending on the size of the squash). Add around 100ml of balsamic and blend. It doesn’t need to be too smooth! Add seasoning to taste, or add sugar if it needs some sweetness.

To serve, a good spoonful of Romanesco on the bottom, then the romanesque wedges, then spoon the salsa over the top.