Bacon and squash puff with red onion gravy recipe

Ingredients 1/2 butternut squash, peeled, deseeded and cut into wedges 3 tbsp olive oil 1/2x 300g pack unsmoked back bacon 100g (3½oz) plain flour, plus 1 tbsp 1 egg 300ml (1/2pt) milk 1 sprig thyme, leaves finely chopped For the red onion gravy 2 red onions, sliced 450ml (¾pt) hot beef stock 1tsp brown sugar

Preheat the oven to gas 7, 220°C, fan 200°C. Toss the butternut squash in 2 tablespoons of oil, put in a deep-sided baking tray or roasting tin and bake for 10 minutes. Add the bacon, cut into 2·5cm (1in) pieces, and bake for a further 10 minutes. Meanwhile, in a blender, whizz the flour, egg, milk and a pinch of salt into a double cream-like batter. Stir in the thyme. When the bacon's ready, pour the batter evenly over the bacon and squash. Bake for 30-40 minutes, until golden and puffed. Heat the remaining oil in a frying pan. Add the onions and gently cook until soft (about 15-20 minutes). Add the sugar and cook until dissolved. Stir in 1 tablespoon of flour. Pour over the stock, bring to the boil, simmer for 5 minutes until thickened. Cut into wedges; serve with the gravy.

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