Gherkin, butternut squash and sweet potato Arancini with a cream of Dijon sauce
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  • 340 g Haywards gherkins
  • 150 g butternut squash and sweet potato
  • 50 g of Aborio rice
  • 1/2 cup coconut flour
  • 1 tsp lemon juice
  • pinch of salt
  • coarse ground black pepper
  • 2 inches of light olive oil
  • sprig of fresh dill
  • 100 ml single cream
  • 2-3 tsp Dijon mustard
  • 20 ms until firm but cooked.
  • 100 ml of single cream and gently heat in a pot adding the 3 tsp of Dijon mustard (less if you only want a subtle mustard flavour – personally like a kick!) and stir until hot but not boiling.
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