MAKES 8
FOR THE WAFFLES
300g roasted butternut squash
100g cooled melted butter
200g buttermilk
100ml whole milk
2 medium eggs
TO SERVE
4 tbsp crème fraîche
2 tbsp finely chopped chives
2 tbsp caviar
YOU WILL NEED
A waffle iron
Butter, for greasing the iron
-
- Mash the roasted butternut squash and mix with the butter, buttermilk, whole milk and eggs. Sift together the remaining waffle ingredients into the bowl and fold to incorporate. Leave to rest at room temperature for 20 minutes.
- Heat up the waffle iron, brushing with melted butter if required (no need with non-stick ones). Pour a ladle of batter into the middle. Gently close the lid and cook for a couple of minutes or until the outside is crisp.
- Leave to cool for a minute before topping with crème fraiche, a sprinkling of chives, and caviar.
The Little Swedish Kitchen by Rachel Khoo, published by Penguin Random House