Parmesan Peas With Sage And Squash Chapatis - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None Spanish onion, halved, thinly sliced
1 clove garlic, thinly sliced
28 oz frozen peas
1 1/4 cups heavy cream
1/4 cup Parmesan cheese, finely grated
None None Sage and Squash Chapatis
10 oz Indian chapatis
1 lb winter squash, peeled, seeded, very thinly sliced
1 bunch fresh sage leaves
3 cloves garlic, thinly sliced
5.5 oz fresh ricotta, crumbled, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 5 mins. Add peas and cream. Simmer for 5 mins. Add Parmesan and season to taste. Set aside and keep warm.
Meanwhile, to make the sage and squash chapatis, preheat broiler. Place chapatis on 2 large baking trays. Broil for 2 mins, or until crisp. Flip over. Arrange squash over chapatis and top with sage and garlic. Season. Lightly coat in oil and broil for 5-7 mins, or until just beginning to char.
Serve sprinkled with ricotta.