Crispy Duck Coleslaw and Fennel Soup (Tom Kerridge)

Trout with Fennel

Moules Marinieres (Rachel Khoo)

Paella (aldo Zilli)

Fish Pie (Aldo Zilli)

Mushroom Tarragon and Peppercorn Pie

Mushroom Tarragon and Peppercorn Pie

Butternut squash caponata

This stew-like spread can be used on bruschetta or tucked into sandwiches – try it in a toasted sandwich with mozzarella. It also works really well on pizza or stirred through pasta.

Serves 8
1 medium butternut squash, peeled, seeded, and cut into small cubes
Olive oil
3 tbsp raisins (preferably golden)
3 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 onion, chopped
3 garlic cloves, crushed
1 fennel bulb, finely chopped
1 tbsp maple syrup
1 tin of chopped tomatoes
3 tbsp green olives, chopped
3 tbsp capers, rinsed
Salt and black pepper

1 Toss the butternut squash cubes in olive oil and sprinkle generously with salt. Spread in a single layer on a baking sheet and roast at 210C/425F/gas mark 7 until just tender – about 25 minutes.

2 Put the raisins and vinegars in a small bowl and set aside.

3 Heat 2 tbsp oil in a large pan over a medium heat until shimmering. Stir in the onion and cook until soft, 3-5 minutes. Add the garlic and fennel and cook for another 5-7 minutes until they turn golden.

4 Add the maple syrup, the vinegar and raisins, squash cubes and about ½ tbsp salt. Reduce the heat to medium and cook for a couple of minutes, stirring until the squash is coated with the rest of the flavours.

5 Stir in the tomatoes, olives and capers. Turn the heat down to medium-low and cook uncovered for 15-20 minutes, stirring frequently until the mix is thick and almost sticky, the vegetables tender and nearly falling apart. Taste for seasoning.

6 Cool to room temperature and serve. It will keep in the fridge for several days as the flavours develop.

Recipe supplied by Emily Vikre, fiveandspice.com

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