SPICED SQUASH AND CHESTNUT FILO TARTS

These flavour-packed, Middle Eastern-inspired tarts are a great standby to cater for unexpected vegetarian guests.

Hands-on time about 30min. Cooking time about 1hr 10min. Serves 4

1 butternut squash (about 1kg/ 2lb 3½oz), peeled and cut into 1.5cm (⅔in) chunks 5tbsp olive oil, plus extra to grease 1 large onion, sliced 2 garlic cloves, crushed 2tsp mixed spice 50g (2oz) sultanas 50g (2oz) dried apricots, chopped 180g pack whole, cooked chestnuts, roughly chopped 2tbsp thyme leaves, plus extra to garnish 50ml (2fl oz) white wine 4 sheets filo pastry 200g (7oz) goat’s cheese log, cut into 8 rounds Bitter leaf salad, to serve

Preheat oven to 220°C (200°C fan) mark 7. In a large roasting tin, toss butternut squash in 1tbsp olive oil and seasoning, roast for 30min, until soft. Remove from the oven and allow to cool completely.

Heat another 1tbsp oil in a medium saucepan and gently fry onion for 5min, until soft. Add garlic and mixed spice, and fry for another min. Add the dried fruit, chestnuts, thyme and white wine and cook for 2min, until reduced. Remove to a plate and allow to cool completely.

Lightly grease 4 12cm (5in) loosebottom tart cases. Unroll the filo pastry and brush each sheet with a little oil. Cut each sheet into even quarters, then line each tin with 4 quarters, overlapping to line the base and sides.

Divide chestnut mixture evenly among the pastry cases, top with the butternut squash pieces, and finish with 2 slices of cheese. Sprinkle with a few thyme leaves and brush with a little oil. Wrap the tarts in a double layer of clingfilm and freeze for up to 2 months.

To cook from frozen: preheat oven to 200°C (180°C fan) mark 6, remove the clingfilm, put the parcels on a baking tray and cook in the oven for 35min until golden. Serve immediately.

TO SERVE STRAIGHT AWAY

Bake as above for 20min until golden.

PER SERVING 642cals, 19g protein, 29g fat (11g saturates), 69g carbs (29g total sugars), 11g fibre