Liverpool Central Library and Cod and Coconut Curry

WP_20170313_002

Taking advantage of my extended stay in the UK, I have been taking in the museums and art galleries, along with visits to the theatre and wonderful parks that the city has to offer.

 

Situated on William Brown Street in the cultural district of Liverpool, flanked by the Walker Art Gallery and The City Museum (now known as ‘World Museum Liverpool’), the recently renovated Liverpool Central Library (formally ‘The William Brown Library’) is one of the largest and most beautiful libraries in the UK and is certainly worth a visit. Sir James Picton (2nd Dec 1805 – 15th July 1889) was a Liverpool born architect and antiquarian who played a large part in the public life of the city in the 19th century, taking particular interest in the establishing of public libraries, and in 1852, he obtained through campaigning, an act of parliament to raise a 1 penny rate for the creation of a public library and museum in the city. Wealthy local merchant William Brown paid for the building on the proviso that the city council furnished the interior. To acknowledge his generosity the street on which the library stands was renamed after him.


A competition was held for the design of the new Library and Museum and was won by Thomas Allom. However, his winning design proved to be too costly and it was a revised version, designed by the City surveyor, John Weightman, which was actually built and opened in 1860 and in 1879 ‘The Picton Reading Room’, designed by Cornelius Sherlock was added to the William Brown Library.

The library, as well as having a wealth of books, houses the Liverpool archives, family history and records office and a huge I.T suite with 150 computers for the public use, plus a nice little Tea shop, where my friend Sue and I enjoyed a game of ‘Name that book’ selecting passages from paperback classics on stand nearby and reading them to each other with the cover hidden.

The stars of the show however, have to be the impressive central atrium with a spectacular spiral staircase ascending to the magnificent glass dome and roof terrace with commanding views over the Liverpool skyline and St George’s Hall, where my marriage was held last year (and most of the filming for ‘Fantastic Beasts and where to find them’ took place!)

IMG_2390

And of course, no article would be complete without mentioning ‘The Picton Reading room’ This is where classical truly meets modern and you feel as if you have been transported back in time and into a magical world of books. Due to my utter awe and respect for those using this place as a serious source of knowledge, I was loath to intrude and take photos, but I did manage a couple of very rushed shots (hence the poor quality), but would love to return when it is empty to snap away.

Now for less lofty pursuits and the recipe. The delicate flavours and divine aroma and sheer visual beauty of this fragrant curry are guaranteed to excite the senses – one of my all-time favourite ‘transition’ dishes ideal for spring when we are moving away from the strong flavours of autumn and winter, but not quite ready to embrace summer salads……..

Ingredients (serves 2)
2 Cod loin steaks cut into bite size portions
2 large or 4 medium scallops cut into 4 or 2
1 medium sweet potato cut into bite sized cubes
1 medium shallot finely chopped*
1 green chili finely chopped*
2 cm fresh ginger finely chopped*
2 cloves garlic crushed*
1 tablespoon of desiccated coconut*
1 tablespoon of rouille or concentrated fish sauce*
1 teaspoon of turmeric*
1 teaspoon of mild curry powder*
6 cardamom pods (split and husk discarded)*
The juice of one small lime*
1 tablespoon of coconut oil
1 can of coconut milk
Method
Blitz oil the * ingredients in a food processor and sauté gently in a little of the coconut oil for 1-2 minute
Add the sweet potatoes and cook for a further 3 – 4 minutes
Add the coconut milk and simmer gently for 20 minutes or until potatoes soft
Add the fish and scallops and cook for a further 5 – 6 minutes until fish cooked through

Serve with naan bread and a green salad

Out of interest Other interesting buildings in the city include the Piston tower in Wavertree, erected in 1884 as a memorial to Picton’s wife. Now standing on a traffic roundabout, this unusual building has a clock face on each of its four sides, four lamp posts at it’s base, and is topped by a lead cupola with a spire, and ‘The Lock up’ also in Wavertree, a two steory octagonal stone structure which was built to house short term prisoners in 1796, but Picton added a slate roof and a weathervane

Chicken and Mushroom pie and Woolton Picture House

wp_20170117_007

Continuing in the vein of ‘leftovers’ this is a little chicken and mushroom pie that was born out of some puff pastry left over from some mince pies, which in turn were knocked together with some leftover mincemeat, padded out with various other bits and pieces (to feature in a future post). Added to that some mushrooms left over from a boeuf Bourgignon and some chicken from a raclette along with a handful of frozen peas and half a can of condensed soup (don’t worry, the other half went into a chicken and tarragon bake !) and I have worked out that I have made 11 meals for a total of £12 over the last week. So, healthy, and economical and fun……….my good friend Jacqui commented that I should be teaching ‘home economics’ classes in schools, but sadly they don’t exist anymore – maybe we should start a campaign on here to bring them back…………seems we’re all living in La la land……

No apologies for the tenuous link (I have been known to do worse….) but to work my little cultural sojourn into the post I have chosen a recent trip to the cinema. No I am not going to review ‘La la land’ but tell you a little about the wonderful, historic ‘Woolton Picture House’ in Liverpool.

woolton-cinema

‘Woolton Picture House’ is the oldest, and only remaining ‘single screen’ cinema in the city of Liverpool. Dating back to 1927 it still retains its 1920’s charm with plush armchairs, more than ample leg room, and dramatic red drapes that sweep aside to reveal the majestic wide screen.

wp_20160708_19_08_48_pro-1

Being privately owned it charges much less than the cinema complexes in the city (£6.50 for an adult ticket as opposed to £11.50 in town) and the old cinema tradition of ‘The Interval’ is still upheld, with ‘usherettes selling ice-cream from little trays, and the small bar in the foyer selling mini bottles of wine and beer and even cups of tea!

wp_20160708_19_08_10_pro

It’s just feels so much more of an ‘experience’ with the unique atmosphere of a bygone, more glamorous era enhanced by the soothing ‘strings’ of Mantovani playing before the film and during the interval – sheer nostalgia…………..

So let’s ‘Make a feature’ out of the recipe……

Ingredients

Strips of chicken left over from a raclette

Baby sweetcorn also left over from a raclette

Mushrooms left over from my Beef and Bacon hotpot / Boeuf Bourgignon (see previous post for hotpot and A Taste of Two Cities archives for Boeuf Bourgignon)

A handful of frozen peas

1/2 a tin of condensed chicken soup left over from my Chicken Tarragon bake (see my recipe on A Taste of Two Cities)

Ready made puff pastry left over from my final batch of mince pies (recipe not published)

Method

Sauté the chicken, corn and mushroom in a little oil until just about to brown

Add the frozen peas and continue to gently cook until defrosted

Add the 1/2 tin of condensed soup plus 1/2 a tin of water

Season to taste with salt and white pepper

wp_20170117_004wp_20170117_005

Pour into an oven proof dish

Roll our the puff pastry to fit the top and bake at 200 degrees / gas mark 6 for 30 -40 minutes until pasty is cooked and golden

I served this with some steamed new potatoes

Bon appetit!

wp_20160708_19_06_37_pro

 

Beef and Bacon Hotpot and Street Statues of Liverpool

wp_20170119_007-1

As many of you know, I am temporarily back in the UK until summer 2017.
Whilst here I have been fascinated by the amount of television airtime given over to cookery programmes (not that I am complaining as I love anything to do with cooking and food – especially when it is linked to travel as many of them are)
A lot of them have taken up the stance of promoting home cooking (again something which I am all for) and particularly using ‘leftovers’. Now this, as many of you also know, is a subject very close to my heart and I am often ‘making something out of nothing’, but now every celebrity chef is banging on about it as if he / she has invented the wheel…….
So my next four posts are going to involve leftover ingredients that I had in my fridge over the weekend.
I usually tie in a little cultural feature, so, taking advantage of what my lovely ‘birth city’ has to offer, here is a little look around some of the statues, celebrating Liverpool life………

These two iconic figures, the sadly recently passed away ‘Cilla Black’ (born Pricilla White), Liverpool’s favourite daughter, who began working as a cloakroom attendant in the famous ‘Cavern Club’ on Mathew street, where she was discovered by the Beatles and shot to stardom with her powerful voice belting out such songs as ‘Anyone who had a heart’ and ‘You’re my World’ amongst many, many others; and the tragically taken from us too soon ‘John Lennon’ Liverpool’s favourite son, who has the city’s international airport named after him.
Another interesting feature of Mathew street is the Cavern’s ‘Wall of Fame’, where the names of all the acts who have performed there over the years are represented by a brick.

img_2329

Quite a few famous names dotted about in there, many would have been before they were actually famous

The Cavern club links in nicely with my ‘Taste of Two Cities’ theme as the idea for the club, and indeed it’s very name, came directly from the founder, Alan Sytner, visiting ‘Le Caveau de la Huchette’ a jazz club in the cellar of a former fruit warehouse in’my home town for the last nine years’, Paris, and he opened the Liverpool equivalent as a jazz club in 1957.
I am too young to have been part of the Cavern scene, but the site was turned into ‘The Revolution’ in the mid seventies, then became ‘Eric’s’ in the late seventies / early eighties, which gave rise to the ‘punk rock’ era in the city, a scene that I was very much part of, but that’s another story………

Mathew street is still a hub of activity in the city and I was amused to see tourists and natives queueing in an orderly manner to have their photos taken with ‘Out Cilla’

No mention of Liverpool’s street statues would be complete without a mention of the ‘Fab Four’ gracing the Pier Head’ waterfront, but I couldn’t manage to get a photo without a tourist making up a fab fifth member…………

wp_20160729_16_35_29_pro

A little lesser known one though is that of ‘Eleanor Rigby’ from the song of the same name, tucked away on a bench on Stanley street………‘All the lonely people, where do they all come from. All the lonely people, where do they all belong’ has a sad resonance today walking around the city and seeing the amount of homeless people sleeping rough on the streets and another sad similarity with Paris.

img_2331

Another interesting fact that I discovered yesterday, is that this statue is actually singer / performer and made by the Tommy Steel for the princely fee of 3p – plenty of ‘pub quiz’ trivia to keep you going in this post and I hope it has inspired some of you to come and see these statues for yourselves…..

Now, back to the recipe………

Ingredients

½ a packet of leftover bacon Lardons from a previous ‘Beouf Bourgignon’

Some ‘scraps’ of fillet steak that were too small to put on the raclette

½ a leftover Red Onion, finely chopped

½ 1 left over Red pepper, finely cubed

1 small Carrot (I always have a good supply of carrots on ‘stand-by’ to make soup or ‘carrot rapé’ or just throw in a casserole or veggie curry), finely cubed

½ a left over Celery stick, finely sliced

1 clove Garlic, crushed

A little left over fresh Chilli, finely chopped

4 or 5 left over Chestnut mushrooms, quartered

Freshly ground sea salt and black pepper

A splash of Red wine vinegar

½ pint of Beef stock

A good pinch of Mustard seeds

4 small left over potatoes, finely sliced

Method

Sauté the lardons in their own fat until beginning to brown

Add the red onion, carrot, celery and pepper a little at a time so not to create steam and continue to sauté Add the garlic, chilli, steak and mushrooms and sauté until beef and mushrooms begin to brown Add the mustard seeds, salt and pepper

Add the red wine vinegar and beef stock

Pour into a casserole dish and top with the finely sliced potatoes and bake at 200 degrees / gas mark 6 for 45 minutes until the potatoes are cooked and crisp

I served with some (left over) steamed Kale, but I think some warm crusty bread would go very well with this dish, if you were of a carb eating nature

So get into your kitchens and get creative with your leftovers……..

 

wp_20160801_14_22_40_pro

Another City Statue, ‘Case History’ on ‘Hope street, by John King, with the names on the labels belonging to many of the streets illustrious names and organisations

 

 

 

QUIRCA d’ORCA AND FRESH PESTO PASTA WITH GREEN BEANS AND POTATO

imgp3695

To bring my little Italian detour sadly to an end. I hesitate before revealing the name of this veritable little ‘Brigadoon’ of a village…..the added bonus being the journey to get there took us through some of the most stunning countryside in Tuscany

imgp3633

My daughter, Kate, bought us a book about the loveliest ‘secret’ villages in Tuscany for Christmas last year and it is in this book that I stumbled across ‘Quirca d’Orca’ I must add that I am not too worried that I am going to introduce it mass tourism, as it took us three attempts to actually find it and that was with the GPS. It obviously evaded others also, as we spent about four hours in this lovely little hamlet, and only saw two other non residents’  (an American couple)

imgp3645

The almost hidden entrance to the village

 

Sleepy little back streets, a plethora of medieval buildings (many 12th and 13th century) an Italian garden and ancient ruins. Add to this some gorgeous little restaurants and very friendly locals and you have the recipe for a perfect Tuscan Sunday afternoon.

 

imgp3669

 

imgp3671

We ate in one of these little restaurants that boasted pasta made from its own organic flour from its own mill, and our very simple pasta dish took a full 25 minutes to prepare, and we, being French (well one of us French and the other indoctrinated!)  used to eating lunch MUCH earlier than the Italians, were the first to arrive.

imgp3689

Our table for two!

 

I tried to emulate the dish back at the apartment (by using ‘fresh’ pasta from the local supermarket (I know this is a contradiction of terms…..)

The results were very good, but not in the same league………But here goes………

Ingredients
Serves 2

6 (3 if serving as a starter) ‘Fresh’ lasagne divided into four (place each sheet long size across the top and cut in half and half again)

A handful of fresh green beans

1 medium (small) waxy potato

1 tablespoon of fresh pesto (see below)

1 tablespoon of extra virgin olive oil

Freshly grated parmesan cheese and freshly ground black pepper

Fresh basil leaves and a little freshly squeezed lemon juice to garnish

Method

Cook the potato whole in boiling salted water for around 20 minutes until just cooked, remove from pan and leave to cool a little while cooking the pasta and green beans.

Cook the pasta and green beans together in boiling salted water for around 7 minutes until ‘al dente’, drain and separate the pasta from the beans and toss the pasta in the fresh pesto (you can of course use shop bought, but it is so simple to make your own, trust me!) mixed with half of the olive oil to ‘loosen’ the mixture a little.

Slice the cooled potato and gently toss this along with the green beans into the pasta.

Drizzle with the remainder of the olive oil and a little freshly squeezed lemon juice.

Serve with freshly grated parmesan cheese and freshly ground black pepper

Italy on a plate!

imgp3698

 

For the pesto

50 gm of pine nuts

50 gm of freshly grated parmesan cheese

A large bunch of fresh basil

1 large clove of garlic

3 tablespoons of olive oil + extra for storage

Freshly ground sea salt and black pepper to taste

IMGP1498 (2)

Method

Lightly toast the pine nuts and leave to cool

Put the cooled pine nuts, parmesan and basil in a food processor and blend for 20 seconds son the slowest speed

Add the olive oil a tablespoon at a time, checking the consistency

Add a little salt and pepper to taste

What you do not use, can be stored in the fridge in a sealed jar, covered in a little extra oil and kept up to two weeks. To make a lighter sauce for pasta, the pesto can be mixed with crème fraiche, to give a milder flavour and a more fluid consistency.

 

ORVIETO AND TIANS DE LEGUMES

IMG_2171

A quick note to any new followers who may be confused by my little sojourn into Italy. This is an annual event that adds a little extra twist to my regular ‘Franglais’ posts, but please come on the little detour with me, especially if you love Tuscany as much as I do…

Orvieto was the surprise little gem that we ‘discovered’ when we ventured south over the border into Umbria. I was struck by how dramatically the countryside differed from the sparse, yellow ochre rolling hills, and ice-cream cone poplars of Tuscany, to a greener, lusher landscape of vineyards, sunflowers and olive groves, and less angular trees.

IMGP3372

Gorgeous medieval Orvieto!

 

IMGP3371 (2)

Tourists were thin on the ground and we only saw one very small group of Americans (about 6-8) with a private Italian guide and another very small group of Japanese (less than 20) in and around the cathedral.

IMGP3376 (2)

We almost had the place to ourselves!

IMGP3365 (2)

 

The cathedral is an impressive building with distinctive grey and white striped brick sides and back and an intricate front façade of mosaics, bass reliefs, spires and sculptures, bronze doors and a stained glass window, but it is the interior that blows you away. Notably the ‘Cappella Nova’. A huge 15th century ceiling fresco, which, in my opinion, rivals the Sistine Chapel, depicting scenes from the Book of Revelation (the coming of and reign of the Antichrist, and the Judgement) My photos just do not do it justice.

IMGP3354IMGP3341 (2)

Having less tourists there was a very relaxed, unhurried, friendly and welcoming atmosphere of a small village, while some lovely buildings to rival larger towns.

Two unimpressed locals!

When I asked Monsieur le Frog which had been his favourite day, rather than give his usual Gallic shrug and say ‘Je ne sais pas’ he instantly said ‘maybe’ Oriveto……….he is French after all………

I chose Tians de Legumes to team with Orvieto as, even though it is a French Provincal dish, I did make it with the tomatoes, courgettes and aubergine from the garden at Cetona, and I think that the rustic red appearance of the dish compliments the town (I am the woman who matched ‘chick pea curry’ with the ‘Paris Catacombs’ as I thought the chick peas resembled the skulls!)

A Tian is traditionally made with ‘rondelles’ of tomato, courgette and aubergine stacked against each other (upright), but as I was only making a very small one for 2 people and did not have my usual earthenware dish, I stacked my vegetables flat side up as in a hotpot. As it is ‘country food’ I usually use whatever I have to hand, and on this occasion I also used a potato. I have also seen recipes using red peppers.

Ingredients Serves 2 with some left over for lunch the next day! 1 medium aubergine1/4” thickness

1 large courgette (If you can get yellow courgettes rather than green ones, these are much nicer in my opinion) slied ¼” thickness

1 medium waxy potato sliced ¼” thickness

2 large beef tomatoes sliced ¼” thickness

1 small shallot

3 cloves of garlic

Freshly ground sea salt and black pepper, teaspoon of dried thyme

Olive oil

Parmesan cheese or mozzarella (optional)

Method

Prepare the dish by rubbing it with butter and garlic and sprinkle with the finely chopped shallot

Traditionally arrange the vegetables standing upright in rows if using a lasagne dish or circles if using a round dish (as explained mine is a break from tradition as I was cooking it in my little Italian kitchen, so this is the Lindy’s ‘Franco / Italian’ version!)

Interspace the vegetables with some fine slices of garlic (between the potato and aubergine is a good place)

Sprinkle with some freshly grated parmesan (or equivalent) cheese, cover with foil and bake in a moderate oven for around one and a half hours until all the vegetables are soft

IMG_2168

Remove the foil for 10-15 minutes and turn up the heat a little to slightly brown the top (mine was browned a little too much – but I was not used to using a gas oven)

Allow to stand for 3-5 minutes before serving to allow the juices to settle. Alternatively this is also delicious cold as a relish or salad.

Serve as an accompaniment to meat (goes really well with chicken) or serve as a veggie starter.

IMG_2173

This dish is even better the next day and will keep for two days in the refrigerator.

 

 

 

 

 

Siena and Wild Boar sausage pasta

 

IMGP3510

Last year I fell in love with Siena, and described it on my post ‘Lindy’s lasagne, Florence and Siena’ As ‘The little Black Dress’ of Italy, so this year, I donned my own little black dress and went to see if she could enchant me a second time……

IMGP3569IMGP3543

The real challenge was to try and photograph her from a different angle, as last time I posted lots of ‘paparazzi’ people shots, this time I focused more on the architecture (and the scooters, as those of you who have read my last post ‘Cetona and Tomato and Chorizo salad’ will know that scooters, street lamps and arches and of cause other people’s washing!, are my main photographic themes this year)

 

IMGP3534IMGP3537

Underneath the arches

IMGP3532IMGP3515 (2)

Wandering the back streets, the little black dress was still evident, but a little frayed around the edges, which in my opinion, only added to the charm…………

IMGP3576IMGP3509

This pasta dish is made with colourful dried pasta swirls that I bought in a lovely little shop on the Piazza del Campo, and some wild boar sausage, that I bought in a quirky little deli with a boar’s head wearing spectacles outside (I must apologise, I did not see the sign asking not to take photos, until I looked at my photos when I got home….mi dispiace!) with which I made this lovely, rich, meaty sauce and result was pretty good, even if I do say it myself…….

IMGP3541

The remainder of the sausage. We served as we would French ‘saucisson’ for an aperitif…..

I made the pasta sauce by:-

Sautéing the finely sliced sausage over a moderate heat for a few minutes to release its own fat and flavour. Next I added a finely chopped shallot and 1 grated clove of garlic and continued to sauté over a low heat for a few minutes, taking care not to brown them. I then added some fresh very finely chopped herbs from the garden (thyme and sage), a generous grating of fresh nutmeg and a little black pepper. I added a good glug of ‘Montepulciano d’Abruzzo’ a heaped tablespoon of home-made passata and enough water to make a thick sauce. I then added a square of chilli chocolate and a knob of butter and simmered the sauce for around 10-15minutes while I cooked the pasta and until all the flavours were well incorporated. To adjust the seasoning and add a little more salt, I three in a handful of capers and topped with some freshly grated parmesan cheese.

IMGP3623

Looking forward to the next challenge Siena sets for me – buon appetito!

IMGP3688

 

 

Butternut Squash Lasagne and Maltese Honeymoon

squash las 3

Following our magical wedding day last month, we shared a romantic honeymoon on the island of Malta, staying in a lovely hotel overlooking Valetta harbour.

IMG_1551

‘Honeyroom’ with a view

It was our first time to this tiny jewel in the Mediterranean, which received the ‘George Cross’ in 1942 from king George VI of the United Kingdom in recognition of the bravery of its inhabitants during the second world war, and even though the island gained independence from Britain in 1964, becoming a ‘Commonwealth State’ with the queen as its sovereign, and then a republic in 1974, the Georges Cross still features on its flag, and the Maltese are very proud of their heritage.

The distinctive Maltese yellow limestone that gives the island its ‘sunny’ appearance even on a rare cloudy day

It was not only the British who saw the strategic advantage of having a base in the southern Mediterranean, lying only 50 miles south of Italy, 176 miles east of Tunisia and 207 miles north of Libya, but the Island has also been conquered by the Phoenicians, Romans, Moors, Normans, Sicilians, Spanish, The Knights of St John, and French (Napoleon requesting permission to pull into port for water and supplies, sneakily disguising his intention to occupy the island!)

IMG_1726

Today The port of Valetta is invaded by cruise liners, but elsewhere on the island the distinctive colourful fishing boats rule the waves

IMG_2019

All these cultures have left their influence be it on the architectural styles or cuisine, and in fact we ate mainly a mixture of meaty, hearty Maltese stew, with a distinct north African influence and delicious sea food and pasta (hence I have chosen a pasta dish to feature today)

Typically Maltese casement windows in a ‘Spanish / moorish’ style

Of all these, it is the Knights of Saint John that seem to have left the most lasting impression, with the magnificent St John’s Cathedral in Valetta housing a museum displaying a multitude of memorabilia, including armor and richly embroidered costumes which we were not allowed to photograph, I have however taken some pics of the really stunning interior

The sumptous interior of the Cathedral of St Jean the baptist with the original oil painting of the                                                                  beheading of the saint by Carravaggio

In 1530 the King of Spain, who was at this time ruler of Malta, gave sanctuary to the Knights who had moved from place to place around Europe for seven long years after they were expelled from Rhodes, the only thing asked in return was that they presented the king with a falcon every year.
The knights also bestowed the island with its symbol, the unique 8 pointed ‘Maltese’ cross (of which I received a lovely silver replica on a necklace as a present from my lovely new husband) representing the 8 obligations of the knights:-
To live in truth.  Have faith. Repent one’s sins.  Give proof of humility. Love justice. Be merciful. Be sincere and whole-hearted. and to Endure persecution”. What a wonderful ideology!
With time, the eight points also came to represent the eight “langues” (national groupings) of the noblemen who were admitted into the brotherhood, namely those of Auvergne, Provence, France, Aragon, Castille and Portugal, Italy, Baviere (Germany), and England (with Scotland and Ireland).

The British naval heritage is also very evident and they ceremoniously fire the cannon on the battlements each day at midday and four in the afternoon.

Cannons seen from the fort and the fort seen from the sea

As it was our honeymoon, we wanted to relax after the frenetic wedding preparations, so we did not see as much of the island as it deserved, so we will definitely be going back sometime in the future……..

IMG_2013

Music is the food of love, but pasta comes a close second……..I have a confession this delicious dish was actually created and cooked by my lovely daughter, Natasia, who is following in my culinary footsteps, but I contributed by eating it and loving every mouthful………

Ingredients (serves 4)
1 small medium squash (cut into cubes)
1 medium yellow pepper (finely sliced)
A block of Feta cheese with herbs (crumbled)
4 sheets of fresh lasagne
300 mls of whole milk
1 tablespoon of cornflour
30 gms of slightly salted butter
100 gms of white cheddar cheese (grated)
Freshly ground sea salt and black pepper to taste
Garlic salt to taste (optional)
Olive oil

Method
Roast the squash in olive oil for 15 minutes until softened and allow to cool a little before mixing with the pepper and feta cheese and season with salt, pepper and garlic salt if required
Put half into a lasagne dish and top with two of the pasta sheets
Cover with the remaining squash, pepper, cheese mixture and top with the remaining two pasta sheets
Make a bechamel sauce by melting the butter in a saucepan and add the cornflour, making a smooth paste, then whisk in the milk a little at a time and heat gently until thickens into a sauce, then pour the sauce over the dish.
Top with rated cheddar, cover with foil and bake in a preheated oven for 30 minutes at
180 degrees / gas mark 6
Remove the foil and cook for a further 10 minutes until the top is golden
Serve immediately with extra fine green beans (and maybe, like us, a little garlic bread)

squash las 1Delicious – thank you Natasia xx