Ingredients
- 2-4 squashes (mixed sizes & peeled)
- 100g x Scottish girolles (lightly washed & halved)
- 25g x butter, plus 25g for emulsifying sauce
- 5 x sprigs of sage
- Sea salt and cracked black pepper (to taste)
10 mins
Preparation tme
30 mins
total time
4 people
serving
method
Step 1
Pick the sage and shallow fry in hot oil until crisp, set aside
Step 2
Bring a large pan of water to a rolling boil. Peel the squashed into large pappardelle like strips
Step 3
Heat a sauté pan very hot until blue clear fine smoke appears. Place 25g of the butter in the sauté pan followed quickly by the mushrooms
Step 4
Place the squash pappardelle in the water and cook until tender to bite (2-3 minutes). Take the squash out with tongs and straight into the mushroom pan
Step 5
Add the extra 25g butter and a little water from the blanching pan if needed and shake the pan to coat the squash
Step 6
Plate rustically and serve with the crispy sage and freshly shaved salty cheese (optional)
Enjoy!
watch more of our videos
Brussels Sprouts with Chestnuts & Leafy Clementines
Today at The Market Chef with Ryan Stafford, we’re cooking festive sprouts with a ginger wine glaze, chestnuts, lemon thyme and leafy clementines.
discover more
Ultimate Roast Potat-ho-ho-ho with Garlic & Rosemary
Today at The Market Chef we are cooking the ultimate Christmas roast potatoes – crispy and golden with that all important crunch!
discover more
