Ingredients
For the roasted squash
peeled and thickly sliced
1 tbsp oil
15g/½oz butter
¼ butternut squash,
½ banana shallot, sliced
2 handfuls of fresh cranberries
For the compote
2 banana shallots, sliced
55g/2 oz cranberries
30g/1 oz brown sugar
3 tbsp balsamic vinegar
2 tbsp red wine vinegar
For the steak
½ tbsp oil
100g sirloin steak
freshly ground black peppercorns, to taste
for the pesto sauce
2 handfuls of fresh basil
1 garlic clove, crushed
2 tbsp olive oil
sea salt and freshly ground black pepper, to taste
To garnish
fresh coriander
Method
1. Heat a frying pan with the oil and butter and gently sauté the squash until beginning to brown.
2. Add the sliced shallot and cranberries and continue to gently cook.
3. For the compote, place all of the compote ingredients into a pan and cook over a gentle heat for 15 minutes, stirring occasionally.
4. In a separate pan, heat ½ tbsp of olive oil. Coat the steak with the crushed peppercorns and add to the pan. Cook on both sides, to taste, then remove from the pan and leave to rest.
5. For the pesto sauce, whiz the basil and garlic in a mini food processor or blender.
6. Add the olive oil and whiz again, adding more oil to slacken if necessary. Season with salt and freshly ground black pepper, to taste.
7. To serve, plate the squash, top with the steak and garnish with coriander. Serve the compote to the side and drizzle the plate with the basil pesto.
