A delicious, distinctively spiced winter warmer that makes excellent use of leftover beef.


Feeds 4

3 small squashes
2 tbsp olive oil
1 large onion, sliced
1 stem of celery, sliced
2 garlic cloves, crushed and sliced
1 fresh chilli, chopped
400g of leftover roast beef
2 tsp all spice
1 pinch cumin seeds
1 pinch mustard seeds
2 cinnamon sticks
1 pouch of pure chicken stock
1 tbsp of honey
1 handful of pine nuts
A few stems of coriander
1 pinch of sea salt
1 pinch of black pepper

Cooking method

1. Heat the oven to 180°C.

2. Cut the lids off the squash and hollow out the seeds. Place the squash on a baking tray, drizzle with a little oil and sprinkle over the coriander stems and a pinch of salt. Roast in the oven for 20 minutes.

3. While these cook, prepare the filling.

4. Heat a large pan over a moderate heat. Throw in the dry spices and warm through to release all of their aromatic aromas. Add the pine nuts and toast until golden. Throw in the chopped onion, celery and chilli and cook until soft. If the onions start to burn, add a little more salt to help draw out their moisture.

5. Dice the leftover beef into small chunks. Add to the pan, along with the honey and chicken stock. Simmer for 5 minutes or until it reaches a syrupy consistency.

6. Taste, and season if required.

7. Remove your squash from the oven and fill with the beef mixture. Serve with a dollop of Greek yogurt or sour cream.