Winter Butternut Squash & Red Cabbage
We, the self – appointed Kings and Queens of improving left overs have formulated this delicious way of accompanying any kind of left over roasted meat (goes particularly well with beef)
Peel and chop a ¼ of a butternut squash and boil for 5 mins until slightly soft. Heat a couple of tablespoons of rapeseed oil until very hot and stir fry the cabbage.
Transfer onto a baking tray and cover with a liberal drizzle of either Rosie’s Doo Dah Sauce or The Colonel’s Poppy Seed Dressing and roast at 225oc for 10 mins. Serve in a warmed bowl with a sprinkling of sesame seeds