A great way to use the delicious uchiki kuri squash and the short seasoned cobnuts 🧡 Whilst we still have the amazing lettuces - let’s embrace the change of season by celebrating the best of both! Here’s a recap ⅓ uchiki kuri squash ⅕ lettuce ⅕ apple Handful of cobnuts Brighton Blue (@highwealddairy) Apple Cider Vinegar Olive oil, Salt, pepper 1. Chop the squash into small slices, and parboil them until soft. Then add to an oiled griddle pan and fry until golden brown. 2. In the meantime, chop
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