Bread / 150g Gruyere Cheese / Sliced Ham / Plain Flour / 50g Butter / Glass of Milk / Pepper / Mustard (not pictured) (1)
Cheesy Bacon Stuffed Squash - In Pictures
Butternut Squash / Streaky Bacon / Chilies / Gruyere Cheese / 2 Cloves Garlic / Oil / Butter (1)
HEAT oven to 200C
CHOP chilies and garlic
SLICE squash in half with sharp knife
SCOOP out seeds with a spoon (2)
SCORE a cross pattern into flesh of squash with a sharp knife (2)
FILL cavity with chopped chili, garlic and a knob of butter (2)
REPEAT process for other half of squash
DRIZZLE oil over top and season with salt and pepper
PLACE in oven for 1 hour
BUTCHER bacon into bits
FRY in oil until brown and crisp (3)
GRATE 100g of Gruyere cheese
REMOVE squash from oven
SCOOP out flesh of squash into bowl (4)
MASH squash with a potato masher
THROW in bacon and cheese and stir
ADD salt and pepper to taste
SQUASH the squash mix back into squash skin
TOP with a little leftover cheese
RETURN to oven for 15 minutes
REMOVE and squash into your face (5)
GO COOK YOURSELF
4 King Scallops with Shell / Gruyere Cheese / Butter / 1 Clove Garlic / Salt / Pepper / Oil
Pre-Made Shortcrust Pastry / 100g Gruyere Cheese / 3 Red Onions / 5 Mushrooms / 300ml Single Cream
ROLL out pastry and line a greased flan dish
BAKE pastry for 15mins
HALVE and peel onions and slice finely
PLACE in large pan on medium heat with some oil, lid on pan
SPRINKLE in chopped mushrooms after 10 mins
DUST a little plain flour over onion mix to soak up oil
REMOVE pastry from oven
ADD cream and grated cheese to onion mix, stir and add to blind baked pastry
RETURN to oven for 10-15 mins or until browning
