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Add thyme to a stuffed squash

Squashes can be stuffed with leeks and thyme

Those in search of more ideas for cooking with thyme could try using the ingredient in a recipe for squash stuffed with leeks.

Hugh Fearnley-Whittingstall shared his method for preparing this dish in an article for the Guardian, drawn from his latest cookery book - River Cottage Veg Every Day!

First, leeks are heated in a saucepan and covered when they start to sizzle.

After around ten minutes they are removed from the heat, before cheese, creme fraiche and mustard are stirred in and seasoned.

Next, the seeds and fibres are scooped out of a squash and the remainder of the vegetable is filled with the leek mixture.

Thyme is added prior to baking the squash for around an hour and Fearnley-Whittingstall recommended serving the meal straight from the oven.

The culinary herb appears to be a versatile ingredient as Bill Granger recently advised using it to prepare a mushroom lasagne dish in an article for the Independent.

Related Products: Cracked Black Pepper, Sea Salt, Thyme

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