Sprinkle with hazelnuts and serve immediately. In a bowl, sift together the flour, baking powder, salt, allspice and cinnamon. Reserve. Beat the egg in a separate bowl, add the squash puree ...

Tip the leeks, fennel and squash into a roasting tin large enough ... then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the ...

Drain and set aside in a large bowl. Add squash, hazelnuts and lemon juice. Season with additional salt and olive oil (about 2-3 tablespoons more) as needed. Top with parsley and chives.

In a large bowl, toss the squash with the greens, basil, olive oil, currants and the pickling liquid. Transfer to a platter. Top with the hazelnuts, garnish with cheese and serve.

Tip the leeks, fennel and squash into a roasting tin large enough ... then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the ...