The winter salad : Radicchio and squash salad (pictured above)

Serves 2

• 0g squash
• 0 Olive oil
• 0 black pepper
• 400g roasted squash
• 100g maftoul
• 0.5 vegetable stock cube
• 1 radicchio
• 2 tbsp balsamic vinegar
• 0 Extra virgin olive oil
• 30g parsley
• 60g walnuts
• 80g blue cheese
• 2 tbsp runny honey
• 0 black pepper

Step 1
We celebrate the apex of the squash season on Riverford farm with a yearly pumpkin day festival and sell a squash box for a few weeks too.

Step 2
Cleave the squash into big chunks with flat stable surfaces, then cut the skin away with a sharp knife.

Step 3
Scoop out the stringy seeds from the core with a spoon and chop the flesh into generous 2-3cm chunks.

Step 4
Put the squash on large baking tray, coat with oil and season with salt and pepper.

Step 5
Roast at 200C/400F/gas mark 6 for 20–35 minutes, depending on your variety.

Step 6
It’s ready when lightly coloured and gives under gentle pressure from a wooden spoon.

Step 7
Set the oven to 200C/400F/gas mark 6.

Step 8
Put the kettle on to boil.

Step 9
Put the maftoul in a small pan.

Step 10
Crumble the stock cube into 250ml of boiling water, add to the pan, stir and gently simmer for 15-20 minutes, until just cooked.

Step 11
Meanwhile, strip the radicchio of any loose or discoloured leaves.

Step 12
Cut into 12 even wedges, keeping the root end intact so they hold themselves together.

Step 13
Put lace the radicchio wedges in a roasting tray, and dress with the vinegar and 4 tbsp of olive oil.

Step 14
Season well and place in the oven to wilt and cook for 12 minutes.

Step 15
Pop the squash in the oven on a separate tray pop the squash into the oven with the radicchio for the final 5 minutes to warm up.

Step 16
Lightly toast the walnuts for a few minutes in a small frying pan until fragrant; take care not to burn them.

Step 17
Cool and roughly chop.

Step 18
Stir the maftoul through the roasted squash and gently fold the parsley through the wilted radicchio.

Step 19
Check the seasoning of each tray.

Step 20
Divide the squash mix between 2 plates.

Step 21
Scatter with the dark wilted radicchio, spooning over the dressing from the tray.

Step 22
Crumble the blue cheese evenly across the plates, followed by the chopped, toasted walnuts.

Step 23
Drizzle with the honey to finish.