I had planned this evening to make little small lamb koftas but as I set about preparing, I realised that my vegetable basket was full to the brim with bits and pieces of things which were half-eaten and wrapped in cling film. So, what started out as simply cooking dinner, ended up in a purging of all things green, all things sprouting and all things simply crying out to be eaten.
The beauty of this dish is that there is no set recipe and you could add almost any vegetable. The overall effect is something which seems, on paper, to be overcooked, but in reality it tastes amazingly rich and flavoursome. The squash holds its individual bite-size shape but is so soft it is almost purree.
I think that to make a more substantial main course you could add some cooked butter beans and perhaps some black, oily, pitted olives and perhaps a small sprinkle of sweet smoked paprika before it goes into the oven. It could also be served with rice or you could just bring up the number of potatoes.
I experiment with this quite a lot as a main course and as a side dish but squash and courgettes feature every time.
And since we were in the spirit of eating all things which should have been eaten a long time ago, my husband cracked open a cupboard-aged 28 month old Christmas pudding. Despite my warnings that it may contain spore of something deadly, he did something literally deadly with it. He sliced it, fried it in a large amount of butter and drizzled it with double cream.
Delicious and never out of date or season, or so I am told!