Vegetable and Sage Gratin

While the squash is roasting, trim off the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Pick the thyme and sage leaves from their stalks and roughly chop (discard the stalks). Chop the lemon in half.

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the mushrooms and leek and cook, stirring, until soft, 4-5 mins. Stir in the garlic, thyme, sage and a pinch of chilli flakes and cook for another minute. Pour in the water (see ingredients for amount) and stir in the stock powder. Stir in the kale a handful at a time and simmer until wilted, 3-4 mins.

Stir the crème fraîche and mustard into the veggies, bring to the boil then remove from the heat. When the squash is done, remove from the oven and stir into the veggies. Season to taste with salt and pepper. Transfer the mixture to an ovenproof dish and sprinkle with the panko breadcrumbs. Bake on the top shelf of your oven until the topping is golden, 6-8 mins. TIP: For really golden crumbs, mix a splash of oil through the crumbs before sprinkling.

Meanwhile, squeeze the lemon juice into a large bowl, add the honey and stir together. Add the baby leaf mix and hazelnuts and toss to combine.