Jamie Magazine
By Jodene Jordan
Ingredients
250g leftover roasted squash
1 fresh red chilli
2 sprigs of fresh rosemary
30g Parmesan cheese, plus extra to serve
1 large egg
280ml semi-skimmed milk
150g self-raising flour
1 whole nutmeg, for grating
olive oil
rocket
Method
- Remove the skin from the roasted squash, then deseed and finely chop the chilli. Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
- In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour. Add the chilli, rosemary, Parmesan and a grating of nutmeg.
- Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan. Cook for 1 to 2 mins on each side, until golden and crisp.
- Keep warm in a low oven until ready, then serve with and extra grating of Parmesan and some rocket.
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