Ingredients

• 150g/ 5¼oz butternut squash (base section)
• 2tbsp olive oil
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 1tbsp curry powder
• 1 garlic clove
• sliced
• 25g/1oz unsalted butter
• 200g/7oz cabbage
• shredded
• 150g/5¾oz lamb (leg steak)

Directions

• To make the butternut squash curry
• preheat the oven to 200C/400F/Gas 6.
• Leaving the skin on
• remove the seeds from the butternut squash and cut into wedges. Toss in the olive oil and season well.
• Heat a griddle pan. Place the butternut squash wedges onto the griddle
• cooking for four to five minutes
• turning to create grill marks.
• Place the butternut on a baking-sheet. Sprinkle the curry powder over and distribute the unsalted butter in small knobs. Place in the oven and bake for ten minutes.
• To make the cabbage
• heat a medium frying pan
• melt the butter and add the sliced garlic. Cook for one minute.
• Add the shredded cabbage and cook for ten minutes
• allowing to wilt down.
• To cook the lamb steak
• put the griddle pan onto a high heat. Season the lamb steak on both sides
• place in the pan and cook for one and a half minutes on each side or until cooked to your liking.
• To serve
• arrange a cabbage base on a warm plate. Place the curried butternut on top and serve the lamb steaks on the side.