music intro

music intro

So what I'm gonna do first of all is show you the basic way

that I think, just makes good squash absolutely rock and roll. Take the seeds

out

cut these

into nice little boats, that can go into there.

A little bit of salt and pepper

I want to get a pestle and mortar and I want a little teaspoon of coriander seeds

that'll be enough

little bit of red chilli

and then I want some cinnamon, cinnamon's really good, little bit of olive oil

and once all this is smashed up

just sprinkle that, straight in an oven at about a hundred and eighty celsius for about forty five minutes

now in here I've got some duck

rub it over all over, inside and out with salt and pepper put it in the oven for

two hours and in exactly the same temperature

for the dressing squeeze in

the juice of a lime, I'm going to cut that with about

fifty percent oil, I'm going to hit that oil with a few little

drips, about a teaspoon of sesame oil and instead of seasoning it with salt

what I want to do is put

soy sauce in there and then a teaspoon of unrefined sugar

I want to grate

some chilli

you get a slightly different flavour for some peculiar reason and also it stops

all the seeds here and then on the grater again I want about half a garlic

I've got some nice spring onions here, only about four or five

slice that up, that goes in the dressing.

With this coriander,

really chunkily chop

the first half and you can push that to the side and then this lot

I'm gonna finely slice.

So, once you've chopped it off, get that into the bowl like that

stir it

get everything mix up, pick up

some of this duck

like this

put a few of the seeds in here

put a few of the squash in here

a handful of the mint

and coriander and half of that spring onion, lightly dress it with some of these beautiful

zingy fragrant asian style dressing

with the tips of your fingers just toss it up, look at that beautiful

I like to squeeze into the plate like that

few nice bits of meat

and another bit of pumpkin just to big it up because it is all about pumpkin

after all

few little bits of mint

coriander

spring onions

and that

is a really really nice

asian style

pumpkin warm salad