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Scruffy squash dumplings
main courses | serves 6–8
1. Blitz your cooled mothership squash (recipe here) until you’ve got a thick purée. Scoop into a large bowl, grate in butter, then nutmeg. Add 400g flour and the baking powder to the mix, season with salt and pepper and mix. Depending on the moisture in the squash you might need to adjust the flour so you end up with a dough that’s stiff enough to roll. Divide into 4, dust with flour then roll into sausages 1½ cm in diameter. Slice it into 1½ cm pieces and place them on a floured tray.
3. Get a large frying pan on a medium heat and add a drizzle of olive oil. Fry pancetta until it’s crisp. Put the oil and bacon to one side.
4. Boil a large pan of salted water. Cook the dumplings in two batches – to prevent sticking. It only takes about 4-5 minutes to cook. Gently stir and separate them as they cook.
5. For each batch, place half the bacon and half the fat in a pan over a medium heat. Add the sage leaves and fry for about 45 seconds, until they go they go crisp. Take the pan off the heat and use a slotted spoon to transfer the dumplings to the pan with bacon, fat and sage. Add a few tablespoons of cooking water, a knob of butter and a little handful of parmesan and toss around so you get a creamy sauce. Finish with a few gratings of nutmeg and parmesan.
Recipe Jamie Oliver
Photo Jamie Oliver & David Loftus
from Issue 3
ingredients• 1 quantity mothership squash, cooled
• 50g chilled butter, plus a few extra knobs
• ½ nutmeg
• 400-600g plain flour
• 1 level tsp baking powder
• Olive oil
• 16 slices smoked pancetta
• A bunch of fresh sage, leaves picked
• 150g parmesan, finely grated