Simon Rimmer served up hasselback butternut squash with chilli on Sunday Brunch.
The ingredients are: 1 large squash, 50ml oil, salt and pepper, 8 bay leaves, 100ml honey, 50ml hot sauce, 1 sliced chilli, 50g butter and 30ml cider vinegar.
See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch
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