Locro: Peruvian squash and sweetcorn stew with feta and eggs

A golden, comforting Andean stew of squash, potatoes and sweetcorn, finished with milk and crumbled cheese and topped with a fried egg. Peru's queso fresco is swapped for feta here.

Ingredients

• 30 ml Vegetable oil, 20ml for the stew, 10ml for the eggs
• 1 Onions, chopped
• 0.2 Garlic, 3 cloves, crushed
• 1 Peppers, yellow, diced
• 1 Fresh chillies, deseeded and finely chopped, optional
• 3 g Ground cumin
• 2 g Dried oregano
• 1 Butternut squash, peeled, in chunks
• 500 g Potatoes, peeled, in chunks
• 1 Vegetable stock cubes, made up to 600ml
• 200 g Sweetcorn
• 150 g Green beans, in short lengths
• 150 g Frozen peas
• 150 ml Milk
• 200 g Feta, crumbled
• 3 g Salt
• 4 Eggs
• 15 g Fresh coriander, chopped
• 250 g Basmati rice

Method

1. Heat 20ml oil in a large pan and soften the onion and pepper. Add the garlic, chilli (if using), cumin and oregano and stir for a minute.
2. Add the squash, potatoes and stock. Cover and simmer until the squash is falling apart and the potatoes are tender.
3. Rinse the rice and boil it in plenty of salted water, then drain and leave covered.
4. Crush some of the squash with a spoon to thicken. Add the sweetcorn, beans and peas and simmer until tender.
5. Turn the heat down, stir in the milk and most of the feta and warm through without boiling. Season.
6. Fry the eggs in the rest of the oil.
7. Serve the locro with rice, a fried egg on top and the rest of the feta and coriander scattered over.