Dig out your best cutlery and set your dining table ready to impress your dinner party guests with Head Chef, Alistair Craig's Autumnal Roast Squash, Hake and Rainbow Chard dish.
"This dish is simple, healthy and very tasty!"
x1 Butternut squash cut into 1 cm slices
x2 Cloves of garlic crushed with their skins on
x2 Sprigs of rosemary
Extra virgin olive oil
x4 200g fillets of hake
500g Rainbow chard
In an oven proof dish mix the squash, garlic, rosemary and olive oil and season with sea salt.
Roast for twenty minutes until just tender and keep it warm.
Season the hake with sea salt and pan fry in olive oil until golden on one side. Turn the hake and fry for a further minute before you transfer to an oven proof dish and bake for three minutes. Remove from the oven season with sea salt and lemon juice and rest for five minutes in a warm place while the chard cooks.
Steam the chard until just wilted for just one/two minutes and season lightly with sea salt.
Serve the squash with the hake and steamed chard. Grate a little lemon zest over each dish using a microplane grater to finish.