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    New Potato and Squash Parcels

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    New Potato and Squash Parcels

    This is a great main dish for vegetarians, or as a side dish for everyone to enjoy. Add a few slices of onion, a little chopped lean bacon or a couple of anchovy fillets for the meat eaters at step 2, if liked.

    • Vegetarian

    Serves: 6


    • 1 small acorn or butternut squash
    • 500g new potatoes, thinly sliced
    • 2 plump garlic cloves, thinly sliced
    • Freshly grated nutmeg
    • 2tbsp balsamic vinegar
    • 40g butter, cut into tiny pieces
    • Soft brown sugar
    • Salt
    • Freshly ground black pepper
    • Freshly chopped parsley or chives


    1. Halve the squash and remove the seeds. Peel and thinly slice the flesh.
    2. Cut 12 large rectangles of thick foil. Place one on top of another, and repeat to give six double-layered rectangles. Divide the squash and potatoes between them. Sprinkle each pile with a little garlic, a good grating of nutmeg, some balsamic vinegar and butter. Add a pinch of sugar and seasoning to each. Fold over the edges of the foil tightly to make parcels.
    3. Cook over a medium heat for about 20 minutes turning occasionally, or until the vegetables are meltingly soft and caramelised.
    4. Serve in the foil, allowing your guests to open their own parcels. Pass round the chopped herbs to sprinkle over the vegetables.

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    Cook's tips

    Vary the vegetables used, according to taste. Cherry tomatoes, button mushrooms and aubergine cubes with freshly torn basil are a great combination, and won't take so long to cook.


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