Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Steam the squash and potato until just tender. Cool and tip into a bowl.
Heat the butter in a small frying pan (about 20cm). Cook the spring onions and pancetta until golden then tip into the squash mix and roughly mash everything together. Season.
Heat a little more butter in the frying pan and add the squash mix, packing down into a cake. Fry until golden on the bottom then slide out onto a plate, flip over and fry the other side. Cut into 4 wedges and serve 2, each topped with a poached egg and some chilli sauce.