SPINACH, FETA AND SQUASH LOAF

125 g butternut squash peeled and deseeded

100 g feta cheese with garlic

50 g parmesan grated

50 g spinach

300 g self-raising flour

1 tsp baking powder

½ tsp fine sea salt

250 ml milk

2 medium eggs

1 tsp ground black pepper

1 tsp finely chopped rosemary

extra two sprigs rosemary

1 tbsp pumpkin seeds

- Heat the oven to 180C/Gas4; grease and line a loaf tin

- Coarsely grate the butternut squash into a mixing bowl; crumble the feta into the bowl and sprinkle over most of the parmesan, reserving 2 tablespoons

- Tear the spinach roughly and add, along with the flour, baking powder and salt

- Beat the milk and eggs together then stir into the bowl with the pepper and rosemary; lightly mix; spoon into the tin and sprinkle over the pumpkin seeds and remaining parmesan, break up the extra rosemary sprig and scatter on top of the loaf; bake for 1 hour until firm and a knife comes out cleanly

- Allow to cool for 10 minutes in the tin; remove from the tin and cool completely on a wire rack

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