Butternut squash in potato cannelloni

• large King Edward potato↗1 1

  peeled

• clarified butter↗25g 25g

  (see tip, below)

• butternut squash↗200g 200g

  peeled and cut into 1cm chunks (set 25g/1oz aside)

• swede 85g

  peeled and cut into 1cm chunks (set 25g/1oz aside)

• pumpkin 85g

  peeled and cut into 1cm chunks (set 25g/1oz aside)

• olive oil↗2 tbsp 2 tbsp
• unsalted butter↗25g 25g

  plus extra

• ½ onion

  finely chopped

• garlic clove↗1 1

  finely chopped

• ½ tsp finely chopped rosemary ½ tsp
• ½ tsp finely chopped sage ½ tsp
• butter↗1 tbsp 1 tbsp
• cooked chestnuts140g 140g
• vegetable stock↗100ml 100ml
• plain flour↗85g 85g
• cornflour↗1 tbsp
• chilled sparkling water↗200ml
• vegetable oil↗

  for frying

• sage↗

  leaves

Step-by-step instructions

1. 1

   Thinly slice the potato lengthways. You need about 15 slices – make extra in case you break a few. Trim the sides to make 6 x 12cm rectangles. Blanch in salted boiling water for 1 min, then remove and set aside. Blanch the 25g each squash, swede and pumpkin for 1 min. Refresh in cold water, drain and set aside.

2. 2

   Heat 1 tbsp olive oil in a large pan. Cook the remaining swede for a few mins until slightly coloured, then add the remaining squash and pumpkin and fry until lightly browned. Add the 25g butter and onion and cook for 5 mins, then add the garlic, rosemary, sage and some seasoning. Cover and cook for 5-10 mins until the veg are soft. Set aside

3. 3

   For the chestnut purée, heat the butter in a pan until foaming, then cook the chestnuts until golden and caramelised. Remove a few for the garnish, then add the stock and bring to the boil. Blend until smooth, then season.

4. 4

   To assemble cannelloni, brush potato slices with clarified butter on both sides. Place a spoonful of squash mix on one end of each slice and roll up. (Don’t overfill or they won’t hold their shape.) Sit them on a tray lined with baking parchment, seam-side down, cover, set aside or chill.

5. 5

   To serve, heat oven to 200C/180C fan/ gas 6. Cook cannelloni on the tray for 10-12 mins, then brown under a low grill.

6. 6

   Meanwhile, for the tempura sage, whisk together the flour, cornflour and sparkling water. Heat a layer of vegetable oil in a small, deep saucepan. Dip the sage leaves in the batter, then fry until crispy. Remove to kitchen paper, lightly season and keep warm.

7. 7

   Heat the remaining tbsp olive oil and fry the reserved vegetables until golden. Season, add a little butter and the reserved chestnuts, and keep warm. Reheat the chestnut purée, then spread onto 2-3 plates. Arrange some cannelloni, vegetable mix and tempura sage on top.