Squash stuffed with leeks
Knob of butter
2 thinly sliced leeks
1 tsp. English mustard
4 tblsps. crème fraîche
125g Gruyère or similar cheese - finely grated
4 small squash (one each!)
Thyme sprigs
Salt & pepper
Ready for the oven |
If the squashes, wobble take a small slice off the base so they stand up. Carefully slice a lid and reserve. Scoop out all the seeds and fibres. Fill the squashes with the leek mixture - Hugh says two-thirds full but I added to the top (just greedy I guess). Tuck in a few thyme sprigs and put the lid back on. Pop into a preheated oven (190C/GM5) for about an hour, depending on the size of your squash. I served mine with rice and some left over leek mixture.
Squash stuffed with leeks |
Wet room plumbing |
Meanwhile I was in the main bathroom. We'd finished this a couple of years ago but had never been happy with the wall paint. It was a special mix but had quite a lot of pigment streaks and patchy areas so I decided a repaint was in order. It's a very light room and although we kept to the same scheme, we went a little deeper in colour using Valspar's Safe Haven. The repaint also gave me the opportunity to hang the signed photograph I won last year. I managed to finish just in time for our guests.
New look for the bathroom |
Photograph has pride of place |