“Works as a veggie main with crusty bread and a green salad or can be used to accompany lamb or chicken. Provides four of your five a day.”
1hr 25mins

Ingredients Nutrition

  • 450 g peeled and seeded squash, sliced 1 cm thick
  • 4 tablespoons olive oil
  • 450 g leeks, cut on the diagonal
  • 675 g tomatoes, skinned and sliced
  • 12 teaspoon ground roasted cumin seeds
  • 450 ml single cream (light cream)
  • 1 red chile, deseeded and sliced
  • 1 garlic clove, chopped
  • 1 tablespoon of fresh mint, chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 tablespoons fine breadcrumbs (brown or white)


  1. Heat oven to 190C / 375°F.
  2. Steam squash for 10 minutes.
  3. Heat half the oil and cook leeks for 5 minutes
  4. In an ovenproof dish layer squash, leeks and tomatoes in rows. Season if desired and add cumin.
  5. Heat cream with garlic and chilli. Bring to boil, stir in mint and add to veg.
  6. Bake for 55 minutes.
  7. Sprinkle on breadcrumbs and drizzle the rest of the oil over the top. Bake for another 15 - 20 mins until the breadcrumbs are brown.

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