Butternut and chorizo hash is a sweet and smoky recipe from Booths

The closure of the restaurants, hotels, pubs and cafes they’d usually supply due to the current coronavirus crisis has had a huge impact on the county’s small businesses, so Booths is trying to do its part to keep these fantastic artisan producers going. Booths is particularly keen to help local cheese producers, so here’s a recipe using some of that local produce.

This butternut and chorizo hash is sweet and smoky, and makes good use of Garstang white, a cheese made by local producers Dewlay, founded in 1957 by George Kenyon, and still run by the Kenyon family today.

Ingredients

130g Chorizo sliced

500g Butternut Squash peeled and chopped into cubes

500g Celeriac or Turnips peeled and chopped into cubes

2 tbsp Maple Syrup

2 tbsp Extra Virgin Olive Oil

3 Eggs

150g Taleggio Cheese cubed

Salt and Pepper

Method

1. Preheat your oven to 200ºc/160ºf/Gas Mark 4.

2. Put the squash, celeriac, maple syrup, oil, salt an