Our tested Pan-Seared Squash Slaw: charred, generous, and balanced with lime and coriander. Serves 8 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lime and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
Members
Our tested Stir-Fried Black Bean Bisque: fire-roasted, generous, and balanced with cumin and...
Mexican The kind of Mexican plate you make on repeat. lime and coriander, a proper grill, and a finish...
Mexican A charred take on Mushroom Broth, built on chipotle and honey and finished the way we like it....
Mexican
Members
Weeknight-friendly Lentil Tart with the lime and coriander we come back to again and again. Big...