- 100g chopped butternut squash
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp tamarind paste
- 160g bag baby spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 thick slices of white bread
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp grated mozzarella
- 1 tbsp grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- hot sauce
- pinch allspice
Heat oven to 190C/170C fan/gas 5. Tip the chopped butternut squash onto a tray and drizzle over the olive oil mixed with half the tamarind paste. Toss together and roast in the oven for 45 mins, or until soft.
Tip the baby spinach into a colander set over the sink, pour over boiling water until wilted, then leave to cool. Once cool enough to handle, squeeze out the excess water, then roughly chop. Take the slices of white bread and spread one with half the butter and the other side with a very thin layer of your remaining tamarind paste. Pile the spinach and cooked squash on top of the buttered side, then add the grated mozzarella and cheddar.
Dot with a splash of hot sauce, season and add a pinch allspice, then close the sandwich. Fry the sandwich in the rest of the butter for 3-4 mins each side or until the cheese has melted and the bread is golden.