Parmo

For the sauce, heat the butter in a saucepan over a medium heat.

Add 20g the Fate Low Protein All-Purpose Mix and stir continuously for 2-3 minutes.

Gradually pour in 100ml ProZero, stirring continuously.

Add the tomato puree, mustard powder and 175g Violife Original flavour block, stir and cook until the Violife has melted.

Season to taste.

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Heat the deep fat fryer to a medium heat, according to manufacturer’s instructions.

Blitz the low protein bread in a blender, until it forms a breadcrumb consistency.

For the base, place the 50g Fate Low Protein All-Purpose Mix, 250mls ProZero and breadcrumbs into separate bowls.

Dip the butternut squash slices into the Fate Low Protein All-Purpose Mix, then the ProZero and finally into the breadcrumbs until coated.

Using a slotted spoon or tongs, place the coated butternut squash into the deep fat fryer.

Allow to fry until the breadcrumbs are golden.

Remove from the deep fat fryer and place on kitchen towel to remove excess oil.

Spread 2tbsp of the sauce onto each butternut squash base and top with the remaining Violife.

Place on a lined baking tray and bake in the oven for 30 minutes or until the Violife is melted and golden.