4as a starter
A simple but filling autumnal dish of contrasting textures and temperatures – warm peppery squash and mushrooms on cool greens, with a crunchy topping.
Slice the squash crossways where the straight neck meets the bulbous end. Remove the peel and scoop out the seeds. Slice the rounded part lengthways into quarters, and then into crescents about 5mm/¼in thick. Halve the neck-end lengthways, then slice each half into thin semi-circles.
Heat the olive oil with the coriander seeds in a large frying pan over medium-high heat. Fry the squash