Canape

Squash fritatas with pea puree and roasted tomatoes
1. 

250g bufternut squash, peeled and finely diced
olive oil
Sprig of rosemary or thyme
6 eggs
100g young spinach, finely chopped
100g feta, crumbled

ROASTED TOMATOES
12 cherry tomatoes
olive oil

PEA PUREE
200g frozen petits pois
olive oil

The tomatoes can be mode 1-2 days in advance. Heat the oven to 160C. Slice the tomatoes in half, then put cut-side up on a lined baking sheet, drizzle with 2 tbsp olive oil, season and roast for 25-30 minutes, or until shrivelled. Allow to cool, then put in an airtight container and store at room temperature for a day, or in the fridge for up to 2 days.

For the pea puree, bring a Pan of water to the boil and add the petits pois. Boil for 2-3 minutes, then drain and refresh under cold running water. Put into a food Processor or blender with 1 tbsp olive oil and a pinch of salt, and blitz until smooth. Chill while you make the frittatas.

Heat the oven to 180C. Put the butternut squash in a bowl with 1 tbsp of oil and rosemary, and season. Tip into a roasting tin and bake for l5 minutes, or until the edges begin to crisp. Remove from the oven and lower the temperature to l60C.

Beat the eggs in a large bowl and add the spinach. Add the crumbled feta and season with black pepper. Add the roasted squash, discarding the rosemory. Divide the mixture between the holes of a 24-hole mini muffin pan filling each hole to a little over half way. Cook for 10-11 minutes, or until the egg has set. Allow to cool in the pan for a few minutes, then lift the frittatas onto a wire rack to cool completely. Once cool, top each frittata with half a teaspoon of pea puree followed by a roasted tomato.

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