Rosemary & Pumpkin Farls with Creamed Broccoli

Farls, the savoury Irish cakes variously called ‘boxty’ or ‘fadge’, are traditionally made with potatoes, before being cut into ‘fourths’ (farls in Gaelic) and served as part of a hot breakfast, or warm with butter.

Squash is full of good fibre, which makes these surprisingly filling. For me, this is firmly in dinnertime territory, but any extra farls can be reheated and served alongside eggs and tomatoes the next morning.