Mustard squash bake

Serves 6

1½ tbsp English mustard butter, for greasing 300g large potatoes, sliced lengthways 1.25kg butternut squash, peeled, deseeded and sliced lengthways 1 garlic clove, peeled and finely chopped 1 tbsp cornflour 300ml milk 300ml single cream 50g breadcrumbs 80g mild Cheddar, grated 2 tbsp chopped fresh rosemary sea salt and black pepper 30 x 20cm shallow oven dish

Preheat the oven to 190°C/gas mark 5 and grease the oven dish. In a large saucepan, place the potato slices and butternut squash, and cover with boiling water. Simmer for 5 mins, then drain and refresh with cold water, and drain again. Season with black pepper.

Layer the potato slices and butternut squash slices within the oven dish. In a jug, mix together the garlic, mustard and cornflour, then slowly mix in the milk, followed by the cream. Season the mixture with salt and pepper. Pour the mixture over the potato and squash.

In a small bowl, mix together the breadcrumbs, grated cheese and rosemary. Sprinkle the breadcrumb mixture on top of the dish and bake for 50-55 mins until golden and bubbling.