Easy recipe for the weekend

JOSH COOK: yes, that's the name of the chef at the Deer's Leap. Photo: SG281112-226NG

JOSH COOK: yes, that's the name of the chef at the Deer's Leap. Photo: SG281112-226NG

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Get Twogether22 every Tuesday in March at the Deer’s Leap bar and restaurant at Weston for a real treat.

The restaurant is offering clients a choice of two while you wait platter options, two main courses and two delicious desserts for... wait for it – just £22.

That’s an affordable way to give someone you care about a treat, or you could double up and bring the entire family!

If you’ve not visited before, it’s possible to dine out in relaxed but attractive surroundings at the Deer’s Leap.

Staff focus on creating a friendly atmosphere combined with attentive service – as well as the all-important delicious, home cooked food.

If that offer fills up the dining area each Tuesday and you are forced to cook at home, the restaurant is sharing its recipe for goat’s cheese, butternut squash and spinach lasagne, to serve four people.

YOU WILL NEED

2 butternut squash

500g spinach

Lasagne sheets

500g goat’s cheese

Béchamel sauce

Small amount cream

Salt

METHOD

Roast one butternut squash in the oven. Peel and dice the other one, then sauté it slowly to allow it to soften.

Add the softened butternut to a food processor with cream and a pinch of salt to form a puree.

Lay lasagne sheets along the base of your roasting tin and top with layers of finely sliced roasted butternut, then a layer of fresh spinach leaves.

Follow this with another layer of lasagne sheets, topped with the butternut puree and more spinach.

This is then topped by a final layer of lasagne and a creamy béchamel sauce.

Top the sauce with thinly sliced layers of goat’s cheese and bake in the oven for 30 to 40 minutes, ensuring that the lasagne sheets have been cooked all the way through.

Serve with crusty bread and a green salad for an easy weekend meal.