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Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
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+ Ingredients

1 butternut squash
300ml boiling water
330ml white wine vinegar
300gms sugar
20gms course sea salt
4 bay leaves
3 sprigs thyme
1 teaspoon toasted coriander seeds
1 chilli split in half lengthways
Hazelnut Dressing:
100gms Dijon mustard
25mls sherry vinegar
10gms Maldon sea salt
1gms ground black pepper
250mls hazelnut oil
10mls water
1 head Treviso, cut on angle about 2cm thick

50gms toasted and crushed hazelnuts

+ Method

Place the ingredients (except for the butternut) in a pan and gently warm. Leave on the stove until the sugar completely dissolves. Meanwhile wash and pat dry the butternut. Cut butternut in half lengthways and scoop out the seeds. Using a very sharp knife cut acrossways so you have semi circle shapes. Place in kilner jar and pour over hot brine. Leave for 3 days before use. Will keep for a month.

+ Ingredients

Hazelnut Dressing:

Place mustard, vinegar, salt and pepper in a food p
rocessor and
blend to combine. With motor still running, gently
add in a steady
stream the hazelnut oil, and finally the oil.

Place mustard, vinegar, salt and pepper in a food processor and blend to combine. With motor still running, gently add in a steady stream the hazelnut oil, and finally the oil.

Place Treviso, half the hazelnuts and about 20 pieces of butternut in bowl and dress with hazelnut dressing. Mix well and plate. Scatter over remaining hazelnuts.

Serves 4