Chef David creates
delicious lunches,
afternoon teas and
seasonal suppers.
BUTTERNUT SQUASH
GNOCCHI AND SWEET POTATO
The finest Purbeck produce and an eclectic collection of china – there’s
more to this tea room than just delicious cakes and sandwiches…
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This quintessential tea room proudly hangs out the vintage bunting for
local produce. There’s Dorset clotted cream from BV Dairy and local jam to
spread on their handmade scones as you sip a loose leaf tea from
Dorchester tea merchant, The Gilded Teapot. It’s no different on their
evening menu, which is also full of delicious local flavours, including Lyme
Bay crab and Isle of Wight tomatoes, all cooked to perfection by chef and
owner David and his team.
“This is one of our favourites from our vegetarian selection on offer at Worth Matravers Tea & Supper Room,” he
says. “We are often influenced by the Italians in our choice of vegetarian meals and find the local produce
available to us can often be used to enhance the dishes.”
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Ingredients Method
Ser ves 6
A knob of unsalted butter
400g butternut squash, diced
600g baby sweet potatoes
225g ricotta cheese
175g Italian 00 flour
50g ground almonds
50g Old Winchester cheese
(English Parmesan style
vegetarian cheese)
25g grated Coastal Cheddar
2 free range egg yolks
A pinch of ground cinnamon, salt
and freshly ground black pepper
For the sauce:
175g unsalted butter
12 fresh sage leaves
40g Old Winchester cheese
A few toasted flaked almonds
A few pumpkin seeds
Handful of watercress for serving
1. Add diced butternut squash to melted butter in a frying pan. Coat well and
season. Transfer butternut squash to baking tray and place in pre-heated oven
to soften. Put the whole baby sweet potatoes on a second baking sheet and
o
place in 180 C oven. Both trays need to remain in oven until the squash and
sweet potatoes are soft, approximately 15 minutes. Set aside sweet potatoes to
cool before peeling and cutting into wedges.
2. P X