Butternut squash, Gorgonzola and almonds

Ingredients

Dairy

  • 250g of unsalted butter
  • 15g of butter
  • 160g of unsalted butter
  • 350ml of full-fat milk
  • 190g of unsalted butter
  • 150g of crème fraîche

Beverages

  • 40ml of Amaretto, preferably Disaronno
  • 100ml of water, boiled with a pinch of saffron and strained
  • 200ml of water
  • 1l water
  • 50ml of water
  • 25ml of Amaretto

Fruit & Vegetables

  • 1 lemon, juiced
  • 250g of butternut squash, diced into 3cm squares, all peelings and trimmings reserved
  • 1 garlic clove
  • 500g of butternut squash, cut into rough dice
  • 1/2 lemon, juiced
  • 18 Thai shallots
  • 1 garlic clove, sliced
  • 100g of spinach

Store Cupboard

  • 1 pinch of salt
  • ground black pepper
  • 250g of pasta flour
  • 1 pinch of salt
  • 2 eggs
  • 1 egg yolk
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 1 sprig of rosemary
  • 1 pinch of salt
  • 10g of salt
  • 1 pinch of salt
  • 20g of salt
  • 40g of caster sugar
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 100g of nibbed almonds
  • 1 pinch of salt
  • 5g of caster sugar

Oils & Vinegars

  • 15ml of extra virgin olive oil
  • 1 dash of sherry vinegar
  • 50ml of red wine vinegar

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 sprig of thyme

Spices & Dried Herbs

  • 1 pinch of cayenne pepper
  • 1 pinch of cayenne pepper
  • 1 star anise
  • 1 handful of wood sorrel

Cheese

  • 150g of Gorgonzola dolce latte