Smoked duck breast, pumpkin and apple caesar salad

serves 4

So much more than your average Caesar salad, this vibrant dish is packed full of autumnal flavours. Duck is at its best at this time of year and, when smoked, is the perfect match for the creamy dressing, giving rich depth to the salad.

1kg squash or pumpkin, deseeded and cut into wedges 4 tbsp olive oil Salt and ground black pepper 2 dessert apples Large knob of butter 3 slices sourdough, cut into croutons 160g smoked duck breast, sliced 2 Little gem lettuce 1 Round or other soft lettuce Handful chives, snipped 2 tbsp coarsely grated Parmesan For the dressing 1 free-range egg yolk 1 clove garlic, peeled and crushed Good squeeze lemon juice 2 tsp Dijon mustard Few splashes of Worcestershire sauce 8 anchovies 100ml extra virgin olive oil

Preheat the oven to 200ºc, gas mark 6. Put the squash in a roasting tin, drizzle with oil and season well. Roast for 35-40 minutes, turning occasionally, until tender and caramelised.

Set aside to cool a little.

Meanwhile, peel and core the apples and slice into thin wedges. Melt the butter in a non-stick pan and fry the apple, turning, until golden. Set aside. Add a little more butter and oil to the pan and fry the croutons until golden and crisp.

Mix the dressing ingredients, except for the oil, in a small food processor. Gradually trickle in the oil until thick and glossy.

In a large bowl, toss the squash with the apple, croutons, smoked duck breast, lettuce, chives and Parmesan. Drizzle with the dressing and serve immediately.