Squash, Rosemary & Olive "Bread"

This recipe is a real gem from the Abel & Cole cookbook. It can be on the table in under an hour and has a wonderfully moist, dense, almost cakey texture. It's very filling and, at least in my mind, contains two of your five a day!

First of all grate a squash of any kind, honestly I'm not even sure what kind of squashes I used, I think any barring the squat pumpkins you get at hallowe'en would be fine (the carving pumpkins are watery and fibrous, not really good eating). 

I did enough to fill a teacup to overflowing, even with the gratings pressed down hard, which is probably about the same as the mugful suggested in the recipe.

Preheat the oven to 190 degrees C.

In a large mixing bowl add the squash to a cup and a half of self-raising flour, a large pinch of salt, about half a cup of grated parmesan, lots of black olives (halved), a generous tablespoon of dried rosemary and lots of ground black pepper.

Using the (now empty) teacup, whisk up 2 eggs and a tablespoon of milk with a fork, then tip this into the dry mixture above. Mix with your hands until you have a sticky ball of dough.

Line a small baking tray with greaseproof paper and wipe with oil, then drop the sticky dough ball on top. Grate over some extra parmesan and sprinkle with flour. Bung in the oven for 45 minutes.

Leave it to rest for 10 minutes before you eat it; we had it for dinner with prociutto and a tomato and basil salad.