Our tested Charred Squash Pilaf: bright, generous, and balanced with herb and peanut. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the herb and peanut 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemongrass and the rest of the herb and peanut 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.
Vietnamese
Members
Weeknight-friendly Chickpea Pilaf with the caramel and pepper we come back to again and again....
Vietnamese Our tested Glazed Aubergine Galette: fragrant, generous, and balanced with fish sauce and lime....
Vietnamese
Members
A fragrant take on Lentil Medley, built on lemongrass and chilli and finished the way we like...
Vietnamese The kind of Vietnamese plate you make on repeat. herb and peanut, a proper stir-fry, and a...