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Ingredients

• 2-3 red chillies
• 2-3 green chillies
• 10 cloves garlic
• 6 cm piece ginger, peeled and roughly chopped
• 50 ml Thai fish sauce
• 250 ml red wine vinegar
• 1-2 tbsp vegetable oil
• 200 g canned chopped plum tomatoes
• 250 g caster sugar

• 1.75 kg butternut squash, peeled and cut into wedges
• 200 g cornflour
• 200 g plain flour
• 1 egg
• small bunch sage, chopped
• 1 tbsp salt
• tsp black pepper
• vegetable oil, for shallow frying
• 100 g watercress, to serve

Description

Aaron Craze’s Butternut Squash And Sage Fritters Are Crisp On The Outside And Smooth And Slightly Sweet On The Inside

UK TV