Curried mussels, butternut squash and homemade soda bread

1. 1

   To make the soda bread, preheat the oven to 220C/200C Fan/Gas 7. Mix the flour, bicarbonate of soda and salt in a bowl.

2. 2

   Add the buttermilk and honey (if using), and bring together to form a soft dough. At this stage, fold in the pumpkin seeds (if using).

3. 3

   Shape the dough into a round loaf, place on a floured tray, sprinkle with a few more pumpkin seeds and cut a deep cross on the top.

4. 4

   Bake for 25-30 minutes until golden and hollow-sounding when tapped. Cool the bread on a wire rack.

5. 5

   To make the mussels, heat the oil in a large pan. Add the onion, garlic, curry powder, and turmeric then cook gently until fragrant.

6. 6

   Add the butternut squash and cook for 2-3 minutes. Pour in the cider and bring to the boil, then add the mussels and kale. Cover and cook for 3-4 minutes until all the mussels have opened.

7. 7

   Stir through the cream and butter and reduce very slightly. Season with salt, pepper, and a squeeze of lemon. Finish with the chopped coriander.

8. 8

   To serve, spoon the mussels and curried squash into warm bowls. Pour over the fragrant broth. Serve immediately with thick slices of the warm soda bread and lashings of salted butter.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.