Squashetti with prawns and watercress

squashetti with prawns and watercress

This is a super healthy recipe, especially good for anyone avoiding carbs, wheat or gluten. If you want to make this recipe vegetarian just swap out the meat and add in some peas, spinach, asparagus or whatever vegetables you enjoy and are in season.

Serves 2


1 onion, finely diced

1 clove of garlic finely crushed

1 butternut squash

Rapeseed oil

Tablespoon of butter

2 medium egg yolks

100g parmesan

50g watercress

4 rashers of smoky bacon, diced

1l of fish/chicken/vegetable stock

Large glass of dry white wine

1 teaspoon chilli flakes

1 lemon, zested and juiced

Handful of parsley

170g large raw king prawns



  1. Firstly prepare your squash, peel the squash and slice in half lengthways. Remove the seeds from the middle with a spoon. Then if you have a spiraliser pass it through there to create spaghetti shaped squash noodles. If you do not own a spiraliser the best option is to pass it through a medium sized grater of a food processer.
  2. Put your stock in a saucepan and bring to the boil, once boiling turn down to a low heat. Add the egg yolk, parmesan, watercress, lemon zest and parsley to a food processer and blitz till all mixed together.
  3. Place the onion with about a tablespoon of rapeseed oil and the butter in a frying pan over a medium heat until soft. Once your onion is soft then add the bacon to the pan till nicely golden.            
  4. Add the garlic to the pan and cook for about thirty seconds, you don’t want to overcook the garlic or it will make your dish bitter. Once your garlic is ready put your squashetti in the pan and stir through the bacon, garlic and onions. To this add the white wine which will help to start cook the squash. Keep stirring the squash through the liquid.
  5. Once all the wine has cooked down and the pan has just a small amount of liquid left in it start adding the stock a ladle at time, waiting each time until the pan has just a little liquid left in it. Make sure to leave one ladle full of stock for later.
  6. To check the squash is cooked through (this usually takes around 8-10 minutes but differs depending on the heat of your hob, the squash and your pan) test it by trying a little, it should be soft but still with a little bite. Once it is cooked through remove the pan from the heat. Add a new frying pan to the hob and add a splash of rapeseed oil, you will need this in a minute for your prawns.
  7. To the cooked squashetti a good squeeze of lemon juice, the chilli flakes, a good seasoning of salt of pepper and then add the egg yolk mixture with a splash of the left-over stock, make sure to do this off the heat otherwise you will end up with scrambled eggs. Stir this all through quickly and you will end up with a creamy sauce, add a little more stock to loosen if needed.  Check the seasoning and add more salt, pepper, lemon juice or chilli flakes if needed.
  8. Put the squashetti to one side. In the new frying pan cook your prawns with a little salt and pepper, about 1-2 minutes on each side depending on the size of your prawns.
  9. To serve, place a good amount of the squashetti into a pasta bowl or plate. Add the prawns to the top of this and garnish with some watercress sprigs.

Wild Hot Sauce

Wild Hot Sauce Recipe

100g watercress
70g of Nasturtium leaves
1 large red chilli, seeds left in
2 cloves of garlic (can use wild garlic if in season)
2 tsp of salt
4 tbsp honey
200ml white wine vinegar
4 tbsp of linseeds

To begin, slice the red chilli and mince the garlic (if using wild garlic this can go in whole). Add all of the ingredients to a blender except from the linseeds. Pulse until it is all well combined, and a sauce consistency is achieved. You still want a slight texture from the leaves. Once blended stir through the linseeds and place into a jar.

Can be used straight away but tastes better if left for at least 24 hours.

Menu Dorset recipe

Steve James Personal chef caterer private chef somerset dorset east devon weymouth dorchester taunton exeter Bridgewater bridport

Check out our latest Menu Dorset recipe in their magazine. We have created a stuffing crusted chicken which is juicy and tender! Accompanied by perfect tarragon roast potatoes, delicious roasted veg and greens with a garlic butter over the top.

What more could you want from a roast? Oh yes! a delicious gravy to pour over the top too

The chicken has been brined to make it extra juicy. Then putting a crust of stuffing over the top keeps extra moisture in. The stuffing is perfect for the whole family! Extra crunchy on the outside and soft underneath so you get the best of both!

You can find the recipe on the online version of the magazine here. Or pick up one of the magazines for yourself!

To book your sunday roast or special occasion with us please contact us.

We can provide catering for any special occasion, hen parties, roast dinners, birthday parties, anniversaries, engagements, canapés for parties and many others. lease get in touch to discuss your needs!

We can cover the whole of Somerset, Dorset and East Devon and can travel further. This includes Weymouth, Dorchester, Exeter, Bridport, Puddletown, Yeovil, Taunton. If you are unsure if we cover your area please ask us.

Menu Dorset recipe

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Menu Dorset Magazine

Make sure to pick up your copy of the latest issue of Menu Dorset Magazine to find my latest article with recipe, my new advert and a listing about the Pop up restaurant hosted by Lesley Waters and myself at Melbury Vale Winery! http://www.menu-dorset.co.uk/

To book your evening with Steve James please contact us 


The Menu Dorset Magazine is a high quality free magazine which celebrates Dorset’s food & drink throughout the county. Showcasing the best food and drink in Dorset. From local producers to great chefs, whether dining out or cooking at home, We celebrate all that is local, seasonal and satisfying!

Menu Dorset is extremely passionate about the local, seasonal food and drink in this county that they have made a unique magazine that celebrates it. Menu showcases Dorset at its most delicious, every four weeks and for free. They take fellow food-lovers to the best places to eat. Show them how local producers make the finest ingredients.


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personal chef in Stawley

Last night we had a great evening as a personal chef in Stawley. We cooked a three course meal for birthday celebrations which consisted of four different canapés a main course and two different desserts. They were as follows:-

Personal chef in Stawley Menu


Squid ink flat breads

Topped with beetroot hummus smoked mackerel and fennel

Smoked salmon

On melba toast with pea panna cotta and crème fraiche

Parma ham

On bread chips with hazelnut butter and sage

Braised Lamb neck spring rolls 

with hoisin dipping sauce



with asparagus, cauliflower puree, sprouting broccoli, crispy slices of new potatoes, pale ale sauce


Raspberry, rosemary and vanilla tart 

with a rosewater syrup

Black sesame meringue

Yuzu curd white chocolate and roasted apricots

personal chef in stawley Smoked salmon On melba toast with pea panna cotta and crème fraiche personal chef in stawley Beef with asparagus, cauliflower puree, sprouting broccoli, crispy slices of new potatoes, pale ale sauce  Black sesame meringue Yuzu curd white chocolate and roasted apricots personal chef in stawley Squid ink flat breads Topped with beetroot hummus smoked mackerel and fennel Squid ink flat breads Topped with beetroot hummus smoked mackerel and lovage stawley personal chef personal chef in stawley lamb neck spring roll personal chef in stawley Parma ham On bread chips with hazelnut butter and sage stawley personal chef Smoked salmon On melba toast with pea panna cotta and crème fraiche personal chef stawley pea panna cotta smoked salmon Raspberry, rosemary and vanilla tart with a rosewater syrup

To book your own evening please contact us

Summer Menu 2017

Today we have released our Summer Menu 2017 on our Menu page. We have great local seasonal produce being displayed throughout our menu.

Summer Menu 2017


Spicy gazpacho
Watermelon with crab mayonnaise and basil
Duck, beetroot, grapefruit, parsley


Salmon and cheddar tart

with a rocket and coriander salad


pea, basil, lemon and olive oil

Picnic on a plate

goats cheese and bacon tartlet with tomato jam, hot smoked salmon with a lemon and dill cream, cheddar quiche with red onion relish



with beetroot, horseradish, watercress and apple

Griddled pork belly

with fennel, pea, spring onion and parsley salsa

Lemon garlic and parsley spatchcock chicken

with a pancetta, summer vegetable and new potato salad


with pancetta, fennel and white wine, parsley with garlic croutes

Layered roast summer courgette, tomato and aubergine tart

with lambs lettuce and pea salad


Rum and vanilla caramelised pineapple
with a bee pollen, basil, coriander, mint and pistachio pesto and mascarpone cream
Lemon meringue pie
with basil syrup
Vanilla panna cotta

with summer berries

Mini pavlova

with sea buckthorn curd and fresh fruit

Strawberry jelly

with lime curd, elderflower sauce, crème fraiche and berries

Petit Fours

Mini Raspberry pie
Passionfruit mousse
with watermelon salsa
Raspberry and white chocolate marshmallow
Cardamom, orange and honey macerated strawberries
Price: Per person
3 courses £48 
4 courses £54 
5 courses £60 
Please inform us of any dietary requirements, allergies or intolerances and we can adjust the menu to suit your needs

We are a caterer and Personal chef service that covers Somerset and Dorset including Abbas Combe. Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovil. If you would like to know if we cover your area please get in touch and we would be happy to discuss this with you.

Caterer and Personal chef service that covers Somerset and Dorset. This includes  Bridgewater, cheddar, Yeovilton crewkerne, Templecombe, Taunton. Wellington, Wincanton, Abbotsbury, Cerne Abbas, Portland, Shaftesbury. Sherborne, Sturminster Newton, Swanage, Wareham

International Stout Day -Personal chef Steve James

Today is International Stout Day and we though we would celebrate with a great steamed Stout pudding with stem ginger cream. We loved it so much we thought we would share the recipe with you below.

International Stout Day- Personal chef Steve James catering service that covers Somerset and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston and Yeovil

International Stout Day- Steamed Stout Pudding with stem ginger cream

Serves 4


140g sultanas

140g raisins

1 large apple grated

250ml Stout

Grated zest of 1 orange

100g cold butter, plus extra for lining the molds

100g dark muscovado sugar, plus extra for dusting the moulds

50g self raising flour

2tsp mixed spice

2 eggs

300g double cream

1 heaped tbsp. icing sugar

2 balls of stem ginger in syrup


Mix the sultanas, raisins, apple, stout and orange zest in a bowl. Stir to combine and cover with cling film and leave overnight.

Take 4 mini pudding moulds or ramekins and line with butter. Put muscovado sugar in the moulds and shake to line the moulds.

Mix the remaining dry ingredients together in a large bowl and grate in the butter. Add the eggs and the fruit mixture. Stir well to combine.

Spoon the mixture evenly between the moulds

Take a sheet of foil a couple of inches larger than the mould you are using. Take a piece of greaseproof paper the same size as the foil. place the paper on top of the foil. Fold a 3cm pleat in the centre.

In a large saucepan place a heatproof side dish on the bottom and place the puddings on top. Pour in just boiled water to come half way up the moulds. Place on the hob on a low heat and put a lid on the sauce pan. Steam the pudding in the saucepan for 50 mins. You will know the puddings are reading by putting a skewer into the centre and it comes out clean.

Stem Ginger Cream

Whilst the puddings are cooking, make the stem ginger cream. Place 300g of double cream in a bowl. Whisk until soft peaks form. Sift in the icing sugar and grate in the balls of stem ginger using the small side of the grater. If you like you can also add some of the syrup from the stem ginger as well if you wish. Whisk more until stiff peaks form. At this point you could freeze the cream as well if you want to serve something more chilled with your pudding.

Run a knife around the edge of the pudding mould once cooked. De-mould the pudding onto a plate and serve with a scoop of the ginger cream.


To book us for an evening please contact us

Steve James Personal chef and caterer that covers Somerset, East Devon and Dorset. This includes Weymouth, Sherborne, Bruton, Bridport, Dorchester,  Lyme Regis, Weston, Honiton and Yeovil


Rhubarb Cordial

Great added in cocktails

This morning I had some leftover rhubarb so I decided to make some rhubarb cordial. It turned out really delicious so I thought I would share my easy recipe with you so you can try this at home too. The cordial works especially well in cocktails and I will share some variations of this as well over the next couple of days. The leftover stewed rhubarb will make a great filling for a pie or crumble.


Rhubarb-Cordial, Personal chef Dorset
Rhurbarb Cordial, Personal chef, Dorset

Rhubarb Cordial

1.75kg Rhubarb

650g Caster Sugar (or if you have any vanilla sugar this works well)

350ml Water

squeeze of lemon

Wash and chop the rhubarb into 2 inches discarding the ends.

Place in a heavy based saucepan and pour over the water and sugar then stir to combine.

Bring to a boil and then and then turn the heat down to low and simmer with a lid on for around 40 minutes until the rhubarb has become tender.

Strain the rhubarb mixture through a fine sieve into a jug and put the stewed rhubarb pieces to one side.

Pour the cordial from the jug back into the saucepan and bring back to the boil for two minutes.

Add a little squeeze of lemon juice, about a tablespoon.

Pour the cordial into jars or sterilised bottles.

The cordial will keep in the Friday for 5-6 weeks.

To see the latest cocktails we are using in our menus please follow the link here


Blackcurrant pavlova

A great summer dessert

As a caterer Somerset, during the summer season pavlova is a great desert. This is a great summer dish with a refreshing tartness and just enough sweetness to balance the flavours. Home grown blackcurrants are used to create these mini pavlova’s. I used them fill the pavlova with a blackcurrant Chantilly cream using double cream, vanilla, a little icing sugar. I then macerated blackcurrants to ripple through the cream. Topping the pavlova with fresh blackcurrants and drizzling with a mint and blackcurrant sauce to finished the pavlova nicely. The meringue is also made with dehydrated blackcurrants. These were then powdered and added to the meringue mix to give it that purple hue. A great dessert for a warm summer evening.

If you would like bespoke menu created for you the please contact us or to see out latest menu click here

Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce
Caterer Somerset. Blackcurrant pavlova with a blackcurrant chantilly cream, fresh blackcurrants and a mint and blackcurrant sauce

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