Spice up your autumn evenings with this great recipe from Farrington Oils.
“Chilli Oil is a fantastic ingredient for your store cupboard and is fantastic for warming up your roasted vegetables, giving a kick to your fish or pepping up your salads.
“It’s also a fantastic way of saving you chopping up a chilli as we use chilli flakes rather than an essence.
“It’s a finalist in this year’s Calsberg UK Northamptonshire Food & Drink awards so what better recipe to share than our Chilli & Chorizo Butternut Slice created by our own Joanna Doyle?
You can also check out more recipes here.”
200g butternut squash, peeled and cubed
320g sheet of Jusroll Light Puff Pastry
150g (½ jar) tomato and herb pizza topping (or ½ tin of chopped tomatoes with herbs added)
150g baby plum tomatoes (sliced in half)
60g diced chorizo
2 tbsp pine nuts
Farrington’s Mellow Yellow Chilli Oil
Firstly, grease a baking tray and preheat your oven to 200C (fan assisted)/220C (not fan-assisted)/gas mark 7.
Lightly roast the cubed butternut squash.
Lay the pastry over the tray and roll over the edges.
Smooth the pizza topping (or chopped tomatoes and herbs) over the pastry (but not the edges).
Randomly place the tomatoes, chorizo, butternut squash and pines.
Shake the Farrington’s Mellow Yellow Chilli Oil, drizzle all over and baste the edges of the pastry.
Bake in the pre-heated oven for 15 to 18 mins.
See this Thursday’s Telegraph for Duncan Farrington’s October diary, and catch up on previous months here.
Farrington Oils is the UK’s original “seed to bottle” producer of cold pressed rapeseed oil – grown, pressed and bottled in Northamptonshire.