Cosy Butternut Squash, Sage and Leek Crumble

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Pick the sage leaves from their stalks and roughly chop (discard the stalks).

Peel and grate the garlic (or use a garlic press). 

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

In a small bowl, combine the breadcrumbs, hazelnuts, olive oil for the crumb (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper. Set aside.

Next, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 6-8 mins, stirring occasionally.

Add the garlic and chopped sage. Cook until fragrant, 1 min.

Add the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and remaining cheese to the leek pan. Stir to combine and bring to the boil. Simmer until thickened slightly, 2-3 mins. Remove from the heat.

When the butternut squash has finished roasting, layer half in an appropriately sized ovenproof dish.

Pour over half the creamy leek sauce. Layer over the remaining butternut squash and pour over the remaining creamy leek sauce. 

Sprinkle over the hazelnut crumb and bake in the oven until golden, 8-10 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

When everything's ready, add the baby leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.