Jamie Oliver's Hamilton Squash - needs improvement

Your squash must be perfectly ripe and sweet, otherwise, it has no taste at all. Go against the recipe, rub some salt, pepper and spices in it and bake the two halves separately.

INGREDIENTS

1 small handful of dried porcini mushrooms (250g fresh mushroom mix is also fine)

1 butternut squash, halved and seeds removed

olive oil

1 red onion, finely chopped

1 clove of garlic, finely chopped

1 teaspoon coriander seeds, pounded

a pinch or two of dried chilli, to taste

2 sprigs of fresh rosemary, leaves picked and finely chopped

5 sun-dried tomatoes, chopped

sea salt and freshly ground black pepper

100g basmati rice

1/2 a handful of pinenuts, lightly roasted

METHOD

1. Soak your porcini for 5 minutes in 2/3 cup of boiling water.

2. Preheat the oven to 230C.

3. Score and scoop out some extra flesh from the length of the squash. Finely chop this flesh and add to a frying pan with a generous drizzle of olive oil.

4. Add the onion, garlic, coriander seeds, chilli, rosemary and sun-dried tomatoes. Fry for 4 minutes until softened. Add the porcini, their soaking water and the rice. Cook for a further 5 minutes before adding salt and pepper to taste.

5. Stir in the pinenuts, pack the mixture tightly into the 2 halves of the squash and then press the halves together. Rub the skin of the squash with a little olive oil, wrap in foil, and bake in the preheated oven for about 75 minutes.