Squash, Mushroom and Amaretti Panzanella 

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

Squash, Mushroom and Amaretti Panzanella, A Flash in the Pan cookbook, Photography by Nassima Rothacker

John Whaite celebrates simple, stunning recipes that can be prepared and cooked on the stove in under 45 minutes. Speedy food can’t be complicated—just a flash in the pan—so no trickery, just delicious but achievable recipes. Pans and a stove are all you need to feed you, your friends and family convenience food, with class.

The Great British Bake Off winner, who runs his own cookery school, show his innovative style, with inspirational combinations—from Marmalade Brulée French Toast and Bloody Mary Prawn Tacos, and Squash, Mushroom and Amaretti Panzanella to Saag Halloumi and Apricot, Whisky & Honey Cheesecake. The Frying Pan Lasagne is sure to become a classic!

A Flash in the Pan: simple, speedy, stovetop recipes



A Flash in the Pan: simple, speedy, stovetop recipes is available at Amazon.com and Indigo.






Squash, Mushroom and Amaretti Panzanella

Albeit peculiar, this isn’t a combination I have devised. It is a very popular filling for ravioli and tortelli in Emilia-Romagna, Italy. It’s an assortment of ingredients that I absolutely love, and used in my last book, Comfort, with sweet potato gnocchi. This version, an evolution of that, is slightly lighter, and is the perfect way to use up stale bread. On that note, the rye bread here does not refer to that thinly sliced pumpernickel, which never seems to go stale. This requires an actual loaf made with either rye or spelt, the nuttiness of which only serves to amplify the flavour; though if all you have is stale white, just use that.


100g (3 1/2 oz) kale, roughly chopped

60g (2 1/4 oz) pumpkin seeds

200g (7oz) stale rye bread

cut into 2cm (3/4in) cubes

2 tbsp olive oil

500g (18oz) butternut squash, peeled and cut into 1cm (1/2 in) dice

250g (9oz) chestnut mushrooms, sliced

6 sage leaves, roughly chopped

100g (3 1/2 oz) Dolcelatte

2 amaretti biscuits, crushed


For the dressing

4 tbsp cider vinegar

4 tbsp extra virgin olive oil

Fine sea salt and

freshly ground black pepper

Put the kale into a large mixing or salad bowl.


Heat a large frying pan over a high heat. Once hot, add the pumpkin seeds and fry, tossing the pan occasionally and allowing the seeds to pop, for a couple of minutes—usually they’re mostly toasted when the popping starts to slow down. Add the seeds to the bowl with the kale. Throw the bread cubes into the pan and fry, tossing frequently, until crisp. Add to the bowl.

Return the pan to a high heat and when hot, add the oil, squash, mushrooms and sage, and reduce the heat to medium-high. Fry, tossing occasionally, for 10 minutes or so, until the squash is cooked through and the mushrooms are soft and slightly coloured. Pour the squash mixture into the salad bowl while it is still hot – the residual heat will help to wilt the kale a little, reducing its overwhelming volume.

Make the dressing by mixing together the vinegar and olive oil with a generous pinch of salt and pepper. Pour the dressing over the salad, then add dollops of the Dolcelatte cheese. Finish by crumbling over the crushed amaretti biscuits.

Recipe reprinted with permission from Kyle Books.

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