• 1 small butternut squash, cubed

  • 1 red pepper, sliced

  • 1 red onion

  • 75g mange tout

  • 75g baby sweetcorn

  • 100g broccoli, cut into florets

  • 1tsp ground ginger

  • 2tbsp Cottage Delight English Chilli Sauce




Heat oil in a wok over a medium-high heat.

Add the butternut squash and stir-fry for 5 minutes.

Then add the onion, broccoli, mange tout, baby sweetcorn and peppers and stir-fry for 5 to 10 minutes or until the squash is fork-tender.

Add ginger and stir-fry for a further 2 minutes.

Stir in the Cottage Delight English Chilli Sauce and mix well. Serve with rice or noodles.

Serves two to four
Prep time: 10 minutes
Cooking time: 15 minutes