Alan Stewart’s Tromboncino Squash with Mozzarella, Fermented Chilli & Tomato

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Summer provides us with a wealth of incredible vegetables to work with, and this dish from chef Alan Stewart does them proud. Cooking the squash whole over coals gives it an incredible flavour, and once paired with creamy mozzarella, piquant lightly cooked tomatoes and fermented chillies (which are well worth making a batch of!), the resulting dish is pure summer on a plate.
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4650 | Chefs | Cooking


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