Butternut and chorizo hash is a sweet and smoky recipe from Booths
Booths is particularly keen to help local cheese producers, so here’s a recipe using Garstang white, a cheese made by Dewlay, founded in 1957 by George Kenyon
The closure of the restaurants, hotels, pubs and cafes they’d usually supply due to the current coronavirus crisis has had a huge impact on the county’s small businesses, so Booths is trying to do its part to keep these fantastic artisan producers going. Booths is particularly keen to help local cheese producers, so here’s a recipe using some of that local produce.
This butternut and chorizo hash is sweet and smoky, and makes good use of Garstang white, a cheese made by local producers Dewlay, founded in 1957 by George Kenyon, and still run by the Kenyon family today.
130g Chorizo sliced
500g Butternut Squash peeled and chopped into cubes
500g Celeriac or Turnips peeled and chopped into cubes
2 tbsp Maple Syrup
2 tbsp Extra Virgin Olive Oil
150g Taleggio Cheese cubed
Salt and Pepper
1. Preheat your oven to 200ºc/160ºf/Gas Mark 4.
2. Put the squash, celeriac, maple syrup, oil, salt and pepper in a large bowl and toss together until everything is coated in syrup and oil. Turn out onto a large baking tray, lined with greaseproof paper to prevent sticking.
Place into the oven and cook for 25 minutes but check and turn regularly.
3. Add the sliced chorizo and cook for a further 10 minutes or until everything is golden brown and crisp.
4. Turn everything out into a large baking dish or iron skillet.
5. Crack the eggs on top of the mixture, or you can make small wells if you wish to crack the eggs in to. Dot the cheese all over.
6. Pop under a preheated grill for five minutes or until the eggs are just cooked and the cheese melted.
7. Sprinkle with pepper and serve.
Make sure there’s plenty of room on the baking tray otherwise your vegetables will steam rather than roast.