• Preheat the oven to 180c
• Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
• Wash the spinach and romaine lettuce leaves and spin dry.
• Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
• Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.

• Preheat your oven to 170 degrees Celsius.
• Dice all of your roots to an even size before placing in a large baking tray.
• In a pan gently heat the butter and oil until the butter has melted before adding the cumin seeds, they add a lovely earthy flavour to complement the sweet roots. Stir the seeds in the butter for a few minutes before pouring over the diced roots.
• Season and mix well so that the diced roots are well coated before placing in the oven. After twenty minutes add the cubed bread to the tray and mix well to ensure it is covered in the butter and oil.
• Return the tray back to the oven for another ten minutes or until the roots are cooked and the bread is crisp.

These Italian potato dumplings take a little bit of effort but taste fantastic.

• Start by placing diced squash and potato in a pan filled with boiling water and cook until tender.
• Drain the squash and potato until dry and transfer to a clean bowl to mash until smooth.
• Once cool, add the egg yolk and flour along with a pinch of salt and pepper and stir until it reaches a smooth consistency.
• Spoon the mixture into a piping bag with an open nozzle and squeeze one inch dumplings out into a pan of boiling water using a knife to cut each one off. Make about ten to fifteen gnocchi and cook for one and a half minutes or until they have all risen to the surface.
• Remove the gnocchi and set aside before doing the next batch. Once the gnocchi are cooked heat a knob of butter in a frying pan until melted and add a few fresh sage leaves and then the gnocchi making sure you stir well and cover the gnocchi with the butter.
• Serve with grated Parmesan.

Squash and nutmeg are perfect partners and this soup couldn’t be simpler to make.

•  Place diced squash in a heavy bottomed pan with the carrots. Heat with a glug of olive oil, a pinch of dried chilli and two or three grates of fresh nutmeg, you really don’t need much.
•  Stir for five minutes taking care to make sure that the squash and carrots don’t burn as this will leave an unpleasant bitter taste in your soup.
• Add enough stock to just cover the squash and carrots and leave to simmer until the vegetables are just tender before blending until smooth.
• Season to taste before adding a tin of drained borlotti beans and heating through for a few minutes.