River Cottage

These individual stuffed squash from River Cottage Veg make an impressive vegetarian main course

Serves 7

• 7 mixed baby squash
• 40g butter
• 2 tbsp rapeseed oil
• 4 large leeks, thinly sliced
• 300g Fosse Way Fleece cheese, grated
• 300ml crème fraiche
• 2 tsp English mustard

1. Preheat the oven to 190°C/gas mark 5. Cut the tops off the squash and if necessary take a slice off the bottom to give a flat base. Using a spoon scoop out all the seeds and fibrous matter.

2. Heat the butter and oil in a frying pan when hot add the leeks. Cook gently until the leeks are softened but not coloured then season with salt and pepper.

3. When cooked transfer to a bowl to cool slightly, add the grated cheese, crème fraiche and mustard; taste and adjust seasoning if necessary.

4. Scoop the leeks into the squashes and place the lids back on. Put the squashes into a hot oven for 1 – 1 ½ hours.