Whipped squash with goat's curd

Serves 4-6

The inspiration for this simple, light dish comes from the Mediterranean and Middle Eastern dishes such as aubergine salad, baba ganoush and hummus (Jason Lowe)

Serves 4-6

We've been playing around with this dish at the restaurant in Brewer Street. Its influence comes from the Mediterranean and Middle Eastern dishes such as aubergine salad, baba ganoush and hummus.

It's simple, light and the flavours are not challenging, which makes it the perfect dish for a light lunch snack or starter at Hix Selfridges. (Don't be tempted to use the seeds from the butternut squash for this dish, as they take rather a long time to dry out and become crisp.)

1 small to medium butternut squash, peeled, halved and seeded
3 cloves of garlic, peeled and crushed
About 500ml vegetable stock (a good-quality cube will do)
2-3tbsp cold pressed rapeseed or olive oil
2tbsp pumpkin seeds
Salt and freshly ground black pepper
100-120g goat's curd or very soft fresh goat's cheese at room temperature
Flatbread, to serve

Cut the squash into even-sized chunks and place in a pan with the vegetable stock and garlic, season well, bring to the boil and simmer for about 15 minutes or until tender.

Drain the squash and garlic in a colander and leave to cool a little. Meanwhile, place the pumpkin seeds on a small tray and mix with a couple of teaspoons of the rapeseed oil and some salt and pepper and toast under a medium grill until lightly coloured, then remove and leave to cool.

Put the squash and garlic in a food processor with a couple of tablespoons of the rapeseed oil.

Season and blend to a smooth purée. Re-season if necessary and transfer to a bowl.

To serve, spoon the squash on to individual serving plates or one large one; spoon small pieces of the goat's curd over, scatter with the pumpkin seeds and drizzle over the rest of the oil.

Serve with the toasted flatbread.