Squash, mushroom and kale wreath

This wreath-for-eating is veggie, can be baked ahead and made vegan, too ( just swap the butter for olive oil).

Serves 8- 10

1kg winter squash, butternut or similar

250g brown mushrooms, quartered 1 bulb of garlic, separated but not peeled

10-20 sage leaves, plus more for decoration

15-20 thyme sprigs

2 tbsp olive oil

200g cavelo nero or curly kale, stems removed and sliced into 2cm strips 2 tbsp tahini

2 tbsp miso

Juice of one lemon

250g packet filo sheets, (Feuilles de Filo pastry works well)

75g melted butter for brushing

You will also need:

A 25cm ring mould (see notes for making without one)

1 Preheat oven to 200C/Fan 180C/ Gas 6. Place the whole squash in the oven and cook for 10 mins, this will make it easier to peel and chop once cool. Meanwhile, put the mushrooms and garlic in a bowl, roughly chop the sage and add to the bowl, too.

2 Peel and cut the squash into small chunks, about 3cm big. Add to the mushroom mix along with the thyme sprigs, drizzle with oil, season, and mix well. Spread out on a large baking tray (or two, if needed) and cook for 30-40 mins, or until the squash is almost done. Remove from the oven, toss with the cavelo nero or kale, then return to the oven and cook for another 10 mins until squash is tender.

3 Pick out the garlic cloves, remove their skins and use a fork to mush to a purée. Add the tahini, miso, lemon juice and seasoning.

4 Remove the thyme sprigs from the tray and strip any leaves that haven't fallen off. Combine the roasted veg with the garlic purée and mix well. Taste and adjust seasoning as needed.

5 To assemble the wreath, melt the butter in a bowl and brush the ring mould. Place the extra decorative sage leaves around in a pattern. Lay out a sheet of filo and brush with butter, place another sheet of filo on top, and repeat until you have 4 layered sheets. Cut in half vertically and line the ring mould with layers of filo covering the mould, overlapping slightly, allowing an overhang around the edge and centre of the mould.

6 Distribute the roasted veg around the ring mould. Layer and brush the remaining filo sheets with butter and cut in half vertically. Cover the filling with the layered filo. Starting with the centre of the ring, carefully fold the overhanging pastry to cover. Tuck the edges in to seal, brush with butter and bake for 30 mins, or until golden.

7 Place a piece of baking parchment just larger than the pie over the base and carefully flip over and turn out. If necessary, return the pie to the oven to brown for a further 5-10 mins. To serve, slide the ring off the baking parchment and onto a serving plate.

Cook’s note: The wreath can also be baked in advance. Keeping it in its mould, allow to cool after baking and store in the fridge for a day or two. Once ready, allow it to come to room temperature before reheating it in its mould for 10 mins, then remove the mould and return to the oven to brown. The wreath also freezes beautifully following its first bake.

This celebratory centrepiece can be made vegan to cater for all