Squashes - Courgette (Back)
The best loved of all the Squashes never to be called an immature marrow to their faces. No roasted vegetable mix is complete without them. We can do all sorts of clever bar marking and chargrilling with them cut into hundreds of different shapes and do the yellow and baby ones too. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Squashes - Marrow (Back)
These are Summer squashes. Not so long ago the only common recipe for a Marrow was stuffed with cheese or mince. Now there are more varieties to choose from. The little ones are called Custard are pretty pale green ones with scalloped edges and taste like courgettes. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Squashes - Pumpkin (Back)
We all love a pumpkin especially when their faces are cut into frightening ones and lit up with candle inside them for Halloween. They make a good soup and a wonderful pie. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
Squashes – Butternut Squash (Back)
Perfectly pear shaped with a pale skin and orange flesh they make the best winter soup (try making it with lots of parmesan) and are very good roasted. Added to potato they make a very tasty mash with butter and black pepper. |
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Whole |
Sliced |
Diced |
Julienne |
Minced |
Puree |
| Uncooked |
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| Roasted |
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| Chargrilled* |
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| Caramelised |
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| Smoked |
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| Boiled |
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| Steamed |
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*also known as fire roasted and flamegrilled |
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