This dish is an alternative starter to the regular Christmas Turkey Roast Dinner. Itâ€™s intended as a savoury option to the classic Bread and Butter pudding â€“ and each mouthful just explodes with flavours.
If you canâ€™t find any Focaccia, white bread serves as a suitable alternative. If you do use the White Bread, add a range of various herbs to add a mix of flavours – a popular combination of herbs to make Foccacia includes Rosemary, Sage, Rock Salt and Olive Oil.
You can either make this dish in individual ramekins, or as a single dish, and serve in a single tray for people to help themselves to.
To Serve 4
2 Red Onions
1 Medium Butternut Squash
2tbsp Fresh Thyme Leaves
2tbsp Olive Oil
100g Sundried Tomatoes
40g Pine Nuts
2 Whole Eggs
1 Egg Yolk
150ml Double Cream
40g Grated Parmesan
4 Slices Focaccia, cut into 1cm Chunks
1.Â Â Â Â Â Â Preheat the oven to 190 C/ Gas Mark 5.
2.Â Â Â Â Â Â Peel and slice the Onion and peel, deseed and chop the Squash. Toss these with the Thyme leaves and Olive Oil before roasting for thirty minutes.
3.Â Â Â Â Â Â Add the Tomatoes and nuts and cook for ten more minutes.
4.Â Â Â Â Â Â Reduce the Oven heat to 180 C/ Gas Mark 4.
5.Â Â Â Â Â Â Whisk the eggs, cream, milk and three quarters of the Parmesan
6.Â Â Â Â Â Â Divide the Vegetables between four ovenproof ramekins, top with the Focaccia pour the egg and milk mixture, and scatter over the rest of the cheese.
7.Â Â Â Â Â Â Bake on a tray for fifteen to twenty minutes, until Golden-brown on top.
Photo Courtesy of Levork