Easy recipe Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps.

how to make Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., fresh Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps. recipes, recipe Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., easy Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps. recipe, best Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps. recipe, homemade Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., simple Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps. recipe, cooking Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., cook Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., recipe for Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., how to cook a Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., what to cook with Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., recipe for cooked Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps., Grilled scallop and snails on Thai-curried butternut squash purée with sweet potato crisps. recipe easy

four hundredg/fourteenoz butternut squashabout five hundredml/about seventeenfl oz peanut oilabout one smallish orange (Recipes by ingridients orange) fleshed sweet potatotwo red peppersabout three red chillies, halved lengthways, stem removed six cloves garlictwo hundredg/sevenoz gingerabout one hundredg/ about three½oz galangalabout five lime leavestwo lemonfiftyg/twooz grated pale palm sugarsix large diver caught scallopsfiftyg/twooz butterabout one clove garlicabout eighteen snails, prepped, in brine one hundred and fiftyml/about fivefl oz roast chickenthe juice of one limea handful of chopped parsleya handful of mizuna leaves salt and freshly ground black pepper. .