Roasted pumpkin and cashew salad

SERVES FOUR TO SIX

Preheat the oven to 180C/160C fan/gas 4 and line a large ovenproof dish with foil, leaving some overhang around the edges.

Halve and deseed the pumpkin, then slice into slim wedges and peel them. Toss the wedges in the dish with a dash of oil and the garlic and spread in a single layer. Cover with another sheet of foil and seal the edges to create a pouch.

Bake for 20 to 30 minutes or until the pumpkin is soft. When tender, remove from the oven and allow to cool.

Cook the kale in a pan of salted water until soft – about five to six minutes – then drain well.

Whisk the dressing ingredients together then toss some of this into the kale, adding the cashews and chopped mint.

Serve the pumpkin scattered with the kale mixture and spinach, and spoon over more dressing.

line a two baking trays with parchment paper.

Place the sugar, butter and golden syrup in a pan over a low heat. Allow the butter to melt and mix well until the sugar has dissolved and everything has emulsified together.

Place the flour, almonds, peel and cranberries in a bowl and pour the syrup mixture over them, mixing well. Shape portions of the mixture into walnut-sized balls and space them out on the baking trays – they will spread while cooking.

Bake for eight to 10 minutes or until the florentines have turned a nice golden-brown colour. Remove from the oven and allow to cool completely – if they have stuck together while in the oven just cut them apart with a knife. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then remove from the heat. When the florentines have cooled, dip each one halfway into the chocolate to coat, or flick the chocolate over them with a fork. Allow to cool and set before eating.

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8/10

– with notes of honeyed parsnip and spiced pear liqueur – so we asked Sophie Douse, head of the brand’s Ginstitute, to help us find the best of the rest for a special winter drink.