Availability: In stock
Place the prepared beetroot and butternut squash into an AGA chefs dish, spoon over the rapeseed oil and mix together until the vegetables are coated. Scatter over the thyme and season with the salt and pepper.
2, 3 and 4 oven AGA: Place the chefs dish on the floor of the Roasting Oven and cook for 30 minutes or until the vegetables are tender and beginning to brown around the edges.
Turn the vegetables over in the dish and make four indentations, place the goats cheese in these depressions and return to the Roasting Oven, on the oven grid shelf set on the third runners down. Cook for a further 10 minutes until the cheese begins to melt and is heated through.
Remove the woody sprigs of thyme and scatter with fresh thyme leaves and serve. If liked accompany with a watercress and orange salad.
Rayburn cooking: Cook in the Main Oven at 200°C (400°F), Gas Mark 6-7
Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas Mark 6-7
by Dawn Roads, AGA Food Editor
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