This is a quick winter vegetarian recipe that I flung together last night : the sweet squash makes it delicious. It was inspired by Mary Berry's recipe book Cooks the Perfect (Dorleen Kindersley 2014) which is highly recommended.
It is also mainly vegetarian, perfect with wholemeal or rye bread or chips but admittedly not entirely organic. I used a shop-bought cheese and ham sauce for speed and ease. Equally, one could make one's own cheese sauce and then it would be entirely vegetarian. If using organic cheese and milk, it could be organic (if all the vegetables are organic too). Then it would be slow food.
Half a butternut squash, peeled and cut into small pieces
Two leeks, cleaned and chopped into slices
5-6 leaves of Savoy Cabbage
A jar of Homepride cheese and ham sauce
Red Leicester cheese, grated
Two tablespoons of vegetable oil
Heat the oven to 200 degrees centigrade (fan) or a little higher if you do not have a fan. Place all the prepared butternut squash on a baking tray and drizzle over the oil. Bake for 30 mins until soft and edible, but prevent burning. Wash the Savoy Cabbage leaves and shred. Prepare the leeks. Boil the leeks for 15 mins and then add the cabbage for 5 mins. Drain. Grate the cheese.Heat the cheese and ham sauce, but do not boil. Turn the butternut squash into a baking dish and mix with leeks and cabbage. Pour over hot sauce and mix well. Sprinkle over grated cheese. Bake for a further 20 mins. Serve with bread or oven chips.