I had this in a pub for Sunday lunch and thought it would be easy to recreate.
Just halve the squash, scoop out the seeds, score diagonally all over, drizzle with olive oil, herbs, dried chilli and chuck in a few squashed cloves of garlic. Halfway through cooking I popped some taleggio cheese and breadcrumbs on top. Takes about 45 mins - an hour cooking in total.
Polenta bake with Garlic and herb mini roast potatoes
readymade solid polenta
Griddle the polenta in olive oil and thyme then place in a dish and spoon over tomato sauce (onion, garlic, oregano, tinned tomatoes, sun dried tomatoes), grilled mushrooms and wilted spinach. Dot with mozzarella and bake for 20 minutes
Japanese potato and tofu stew - it came to Japan via the British after WW2 so it’s essentially an English-style stew but with Japanese flavourings. The age (frozen then deep-fried tofu) really soaks up the flavours and becomes very juicy and tasty.