Squash & Black Bean Laksa Traybake

• Serves 4
• Originally by Riverford

Ingredients

• 1 butternut squash
• 2 onions
• 4 garlic cloves
• 1 piece ginger ~60g
• 1 piece turmeric / ⅓ tsp dried
• 2 chillies
• small bag mint
• ½ savoy / sweetheart / pointed cabbage
• 2 cinnamon sticks
• 2 tins black beans
• 2 packs of noodles
• 2 tins coconut milk
• 2 limes
• cumin seeds
• ground coriander
• ground fenugreek
• ground cardamon
• star anise

Method

• Preheat the oven to 200°C

• Prepare the spice pot:

  • 2 cinnamon sticks
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • ½ tsp ground fenugreek
  • ½ tsp ground cardamon
  • 4 star anise

• Chop up the squash into ~1-2cm cubes

• Peel and chop the 2 onions into wedges, through the root.

• Toss the squash and onion in a large roasting tin in a little oil to coat. Season with salt and pepper. Roast for 20 minutes, while you continue. Toss the veg, half way through to help them cook and colour evenly.

• Peel and finely chop or grate (adding to laksa spice pot):

  • 4 garlic cloves
  • 60g ginger
  • 1 tsp of turmeric (or ⅓ tsp of powder).

• Thinly slice the chillies (keep seeds in)

• Shred the mint.

• Shred ½ the cabbage.

• After 20 minutes, toss the garlic, ginger, turmeric, cinnamon and laksa spice pot with the squash and onion. Add enough chilli to your taste for heat - if unsure, add just a little now and scatter over more at the end.

• Roast for a further 5 minutes.

• Boil a kettle. Drain and rinse the 2 tins black beans in a sieve.

• Place the noodles in large casserole and cover them with plenty of boiled water. Stir often, leave for 8-10 minutes.

• Toss the veg with the 2 tins coconut milk, black beans and roast for a further 5 minutes,

• Add the shredded cabbage and roast for a further 5 minutes.

• Drain the noodles and mix them into the roasting tin, add lime juice and season to taste.

• Serve scattered with mint, extra chilli and leftover lime cut into wedges. Don’t eat the star anise or cinnamon!