Roast Butternut Squash & Coconut Korma in a filo pastry basket with aubergine caviar
created by Peter Friskey from The Red Lion Inn, Hinxton, Cambs

RECIPE
1 medium sized butternut squash – peeled, seeded & cut into 1cm dice
4g cumin seeds
20g mild madras curry powder
1 small Spanish onion – finely diced
20g caster sugar
125g unsalted butter
1 sheet filo pastry
1 tin coconut milk
1 large aubergine
1 clove of garlic
leaf coriander
1 lime juice

Method
Aubergine Caviar: Cut aubergine in half - score the flesh. Finely dice garlic – sprinkle over aubergine flesh - put two halves of aubergine back together. Wrap in tin foil – cook in oven 180ºC 10 minutes or until soft – leave to cool. Scrape flesh away from skin (discard skin) – finely chop flesh & leave to finish cooling and season well.
Filo Basket: Cut sheet of filo in half – butter one side of one half & place other half on top. Take a sugar pot or mould – place in tray – butter the tray & outside of mould. Put filo on mould and shape into basket. Butter outside of filo – put in oven 180ºC 10 minutes or until golden brown. Leave to cool and remove from mould.
Curry: Take squash & cumin – toss in oil & half of the curry powder – season. Place on baking tray – roast at 180ºC 10 minutes or until just cooked. While the squash is cooking, sweat down onion – add caster sugar & remaining curry powder. Cook down until a paste forms – check taste of curry powder vs sweetness of sugar - adjust to taste. Add squash & coconut milk – reduce sauce until thick enough to coat back of spoon. Season to taste – add chopped coriander & lime juice.

To plate: Heat aubergine caviar & place in middle of plate. Rest filo basket on caviar - pour hot korma inside. Garnish plate with olive oil, mixed mini cress.

The Red Lion is an independent 16th Century inn & restaurant with eight spanking new guest rooms (just approved by the exclusive Alastair Sawday publication for 2009) in the pretty conservation village of Hinxton, Cambridgeshire. Visitors can enjoy a drink, light lunch or formal meal in this Grade II listed free house. In the winter you can relax by our well-stoked fire, while in summer we have an attractive walled garden for eating and drinking.
Our menu is a mix of contemporary and traditional dishes. All our dishes are cooked to order using, where possible, fresh local produce.

Peter Friskey
Peter Friskey has recently taken over as Head Chef at The Red Lion and has brought with him a more contemporary feel to the menu. He is a true East Anglian, having learnt his trade in some fine local establishments in the region.
The Red Lion Inn, Hinxton, Cambridgeshire CB10 1QY
Telephone: 01799 530 601 www.redlionhinxton.co.uk