Winter Caponata Recipe - Great British Chefs

Step 1

Heat the oven to 200°C fan

Step 2

Place the squash slices onto a baking tray and toss with a little olive oil to coat. Season with salt and roast for 10–20 minutes, or until the squash is tender

Step 3

Turn the oven down to 180°C fan

Step 4

Wash and dry the squash seeds, and toss them with a little oil and a teaspoon of pul biber on a baking tray

Step 5

Roast the seeds for 10 minutes or until toasted and crisp

Step 6

To fry the sage leaves, heat a generous glug of neutral oil in a frying pan. Add the sage leaves (taking care as they will spit due to their water content) and cook until crisp. Drain on kitchen paper

Step 7

Warm a generous dash of olive oil in a frying pan and add the onions with a pinch of salt. Cook, stirring, for around 40 minutes until deep golden brown and caramelised. Add a splash of water if they start to stick

Step 8

Add the capers, remaining chilli flakes, green olives, sultanas, vinegar and honey and mix well

Step 9

Arrange the squash slices on a platter, then top with the sauce and the fried sage leaves