Roast squash, broccoli and stilton torte with port cranberry relish

Method

1. Preheat the oven to 180C/gas 4. Halve the squash and remove the seeds and pith. Place on a baking tray, drizzle over 2 teaspoons of the olive oil and sprinkle over the thyme leaves. Roast for 15-20 minutes or until golden.

2. Meanwhile, blanch the broccoli in boiling salted water until just tender, then drain and cool.

3. Heat 1 teaspoon oil of olive oil in a frying pan. Add the chopped onion, broccoli florets and breadcrumbs and sauté for 1-2 minutes. Transfer the mixture to a bowl, add the cooked squash, then while still warm, stir in the cheese. Season to taste.

4. On a floured work surface, roll out the puff pastry until it is about 5mm thick and cut into four 10cm squares. Brush the rim of the pastry with a little beaten egg, then spoon the filling into the centre of each square.

5. Bring up the corners of each pastry square and seal them. Brush liberally all over with beaten egg. Place on a baking tray and bake for 15-20 minutes, or until golden.

6. To prepare the vegetable accompaniment, heat a frying pan with a little oil, add the button onions and cook until golden. Add 10g of the butter, the chestnuts, and sugar and cook until the mixture has lightly caramelised. Add the balsamic vinegar and port and simmer until the onions are tender and a sauce forms around them.

7. Meanwhile, in a separate frying pan, heat the remaining butter and sauté the mushrooms until golden. Add to the chestnut mixture, season to taste and set aside.

8. To make the cranberry relish, combine the port and raisins in a small saucepan. Bring to a boil and simmer for 2-3 minutes or until the port has reduced and thickened. Pour the mixture into a heatproof bowl and stir in the cranberry sauce.

9. To serve, arrange the mushrooms and chestnut mixture on serving plates. Top with the baked tortes and serve, handing around the port cranberry relish at the table.