Name: Red Kuri squash and goat's cheese manti
Total time: 1 h 40 min
Ingredients: 250g of plain flour; 130ml of water; 1 tsp salt; 1 squash, Red Kuri variety, weighing approx. 800g; 70g of goat's cheese, Neil uses Rosary goat's cheese but anything fresh, soft and creamy will work; 1 pinch of grated nutmeg; 1 tsp sherry vinegar; salt; vegetable oil, for drizzling; 100g of salted butter, chilled and diced; 4g of Aleppo chilli flakes; 8g of zahter in oil, a wild Turkish herb available in jars from Belazu. You could also use thyme as an inferior substitute; 10ml of lemon juice; 300g of Greek yoghurt, at room temperature; 1/2 garlic clove, finely chopped; salt

Red Kuri squash and goat's cheese manti

by Neil Campbell

Ingredients

Store Cupboard

250g of plain flour
1 tsp salt
salt
salt

Beverages

130ml of water

Fruit & Vegetables

1 squash, Red Kuri variety, weighing approx. 800g
10ml of lemon juice
1/2 garlic clove, finely chopped

Cheese

70g of goat's cheese, Neil uses Rosary goat's cheese but anything fresh, soft and creamy will work

Spices & Dried Herbs

1 pinch of grated nutmeg
4g of Aleppo chilli flakes

Oils & Vinegars

1 tsp sherry vinegar
vegetable oil, for drizzling

Dairy

100g of salted butter, chilled and diced
300g of Greek yoghurt, at room temperature

Speciality Ingredients

8g of zahter in oil, a wild Turkish herb available in jars from Belazu. You could also use thyme as an inferior substitute