THE COLLECTOR’S EDITION

Sweet onion and cauliflower tart, p14

10 OUTSTANDING RECIPES TO PULL OUT AND KEEP

SPECTACULAR CENTREPIECE Mushroom and leek filo pie, p9

NEW TASTE SENSATION Cauli chips with pomegranate and yogurt, p9

PACKED WITH FLAVOUR Butternut squash stuffed with pesto rice, p10

MEDITERRANEAN TREATS Baked chickpea and halloumi no-meat balls in tomato sauce, p15

THE BIG BAKE Squash, chard and hazelnut cannelloni, p8

THE SPICE IS RIGHT Vegetable tagine, p8

Squash, chard and hazelnut cannelloni

SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 1 HOUR

MAKE AHEAD

Make (but don’t bake) the recipe up to 24 hours ahead and keep covered in the baking dish in the fridge. Bake for an extra 5-10 minutes until piping hot throughout.

FOOD TEAM’S TIPS

Vary the pasta filling: try kale, spinach or even a bag of rocket wilted over the heat in a dry pan. If you’re not a fan of nuts, omit them – the croutons give the dish great texture.

• 400g butternut squash, peeled and cut into 1.5cm chunks

• 2 tbsp light olive oil, plus extra for frying

• 600g rainbow chard, leaves and stems separated and finely chopped

• 1 tsp caraway seeds

• 75ml amontillado sherry

• 1 small bunch fresh parsley, chopped

• 1 small bunch fresh dill, chopped

• 250g tub ricotta

• 100g vegetarian parmesan-style cheese, grated

• 7 fresh lasagne sheets (we used a 250g pack Fresh Pasta Co fresh egg lasagne sheets, from Ocado)

• 50g skin-on hazelnuts, roughly chopped

• 3 thick stale sourdough bread slices, torn into chunky croutons

• 125g mozzarella, drained, roughly torn FOR THE WHITE SAUCE

• 40g butter, plus extra for greasing

• 40g plain flour

• ½ tsp English mustard powder

• 300ml semi-skimmed milk

• 300ml vegetable stock YOU’LL ALSO NEED…

• 1.6-2 litre baking dish, greased with butter

1 Heat the oven to 200°C/180°C fan/ gas 6. Toss the butternut squash with

2 tbsp olive oil and plenty of seasoning in a roasting tin, then roast in the oven for 30 minutes until tender.

2 Meanwhile, make the white sauce. Melt the butter in a pan, then stir in the flour and mustard powder to make a roux. Cook for 2-3 minutes, then remove the pan from the heat and gradually whisk in the milk, followed by the stock. Return to the heat, bring to the boil and simmer for 6-8 minutes or until thickened enough to coat the back of a spoon. Season well.

3 Meanwhile, heat a glug more oil in a large frying pan and fry the chard stems over a medium heat with a little salt and pepper for 5 minutes until soft, then stir in the caraway seeds and cook for another minute. Add the chard leaves and stir over the heat until softened. Pour in the sherry, turn up the heat and let it bubble for 1 minute, then remove the pan from the heat and stir in the parsley, dill, roasted butternut squash, ricotta and 75g of the hard cheese. Season well.

4 Divide the mixture evenly among the lasagne sheets, rolling each sheet tightly to make a cannelloni tube, then arrange the tubes in the baking dish. Pour over the white sauce and sprinkle over the chopped hazelnuts, sourdough croutons, mozzarella pieces and remaining grated hard cheese. Bake for 30 minutes until golden and bubbling. Serve with a green salad, if you like.

PER SERVING 604kcals, 34.6g fat (14.6g saturated), 25.7g protein, 42g carbs (8.5g sugars), 1.6g salt, 4.1g fibre

WINE EDITOR’S CHOICE The slightly nutty whites of France’s Rhône Valley are the winners here. A northwest Italian white, such as arneis, would be good too.

Vegetable tagine

SERVES 8. HANDS-ON TIME 30 MIN, SIMMERING TIME 50 MIN

MAKE AHEAD

Make the tagine up to 24 hours in advance, then chill in a sealed container for 2-3 days or freeze for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.

FOOD TEAM’S TIPS

The good thing about this dish is that you can vary the root veg depending on what you have in your fridge or what’s in season. If you want to add some greens, stir in a couple of handfuls of spinach for the last few minutes of cooking.

• Light olive or vegetable oil for frying

• 2 red onions, sliced into wedges