Put the squash, drizzled in olive oil in the oven for 30-40 minutes to bake at 160C/320F/Gas 3.
After 15 minutes, add red peppers, red onion and garlic cloves and bake.
Leave to cool. Meanwhile add 2-3 pints of stock in a saucepan, adding mustard seeds, chillies salt and pepper. Cook for approx 20 minutes until all vegetables well cooked and start to become very soft.
Blend until smooth. Serve with fresh, crusty bread,
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!