Stuffed Squash Recipe with Barigoule - Great British Chefs

Ingredients

• 6 jack-be-little-squash
• 1 butternut squash, peeled and diced
• 1/4 lemon
• 15g of sugar
• 50g of butter
• 1 sprig of rosemary
• 20g of chilli oil
• 50g of Romanesco florets, broken into small pieces
• 1 knob of butter
• 1 small onion, finely diced
• 1 small carrot, peeled and finely diced
• 1 small courgette, peeled and finely diced
• 1 small fennel bulb, peeled and finely diced
• 60ml of white wine
• 15ml of white wine vinegar
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of coriander seeds, crushed
• 1 sprig of thyme
• olive oil
• fresh parsley, finely chopped
• purslane, or lamb's lettuce