GLORIOUS STUFFED SQUASH Mixed herby grains, oozy coddled egg & harissa dressing
‘Inspired by my travels to North Africa and their love for stuffed veg, this dish brings drama to the table, where you break and mix the oozy egg through the herby grain filling just before devouring.’ 1 squash, such as kabocha, crown prince, onion, butternut (1.2kg) 1 bunch flat-leaf parsley (30g) 250g packet of cooked mixed grains 2 heaped tsp harissa
2 large eggs FROM THE PANTRY Olive oil, to rub
1 Preheat oven to 200°C (180°C fan) mark 6. Carefully cut the squash in ½, scoop out and discard the seeds, then trim the ends and rub all over with sea salt, black pepper and olive oil. Place in a roasting tray, flesh side up, and roast for 50min, or until tender (if you’re using a butternut squash, scoop some soft flesh out to make a gully for the grains all along the length of the squash).
2 Pick and finely chop the parsley leaves, then toss most of it with the grains, along with 1 heaped tsp harissa (and any extra butternut squash flesh, if using). Season with a pinch of salt and pepper, then divide between the squash halves.
3 Make a well in the middle and crack an egg into each, then cook for 15min for an oozy egg, or a little longer, if you prefer.
4 Mix the remaining harissa with enough boiling kettle water to loosen, then drizzle over the squash and scatter over the remaining chopped parsley, to serve. At the table, break and mix the oozy egg through the grains, and tuck in.