Squash, winter herb & crispy butter bean pie

• plain spelt flour↗250g g

  plus a little extra for dusting

• cold unsalted butter↗125g g

  cubed

• rosemary↗a few sprigs each of

  a few sprigs each of and thyme, leaves picked and finely chopped

• lemon↗1

  zested

• mature cheddar↗25g g

  grated

• medium egg yolk↗1
• butternut squash↗700g g

  peeled and cut into 2cm cubes

• olive oil↗2 tbsp tbsp
• garlic↗3 bulbs of

  3 bulbs of cloves separated and peeled

• balsamic vinegar↗1 tsp tsp
• runny honey↗1 tbsp tbsp
• rosemary↗2 sprigs each of

  2 sprigs each of and thyme, leaves picked and finely chopped, plus extra to serve

• lancashire cheese↗220g g

  or mature cheddar, crumbled or cut into cubes

• crème fraîche↗150g g
• lemon↗½

  juiced

• wholegrain mustard↗1 tbsp
• parsley↗small bunch of

  finely chopped

• Worcestershire sauce↗dash of vegetarian

  (optional)

• large eggs↗2

  beaten

• butter beans↗2 x 400g cans

  rinsed and drained

• olive oil↗a drizzle of
• lemon↗1

  zested

• sage↗2

  sprigs, leaves picked and finely chopped, plus extra to serve

Step-by-step instructions

1. 1

   Put the flour in a mixing bowl, and add the butter and ½ tsp fine salt. Rub gently with your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Stir through the herbs, lemon zest and cheddar. Beat the egg yolk with 50ml cold water, add to the bowl and mix until it forms a dough. Add more water, 1 tsp at a time, until it comes together into a smooth dough. Wrap and chill in the fridge while you make the filling.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Toss the squash pieces with 1 tbsp olive oil and some seasoning. Tip onto a baking tray and roast for 25-30 mins until golden and tender. Leave to cool.

3. 3

   Meanwhile, put the cloves of garlic in a saucepan, cover with cold water and bring to a simmer. Cook for 2-3 mins, then drain. Wipe the pan dry, add the garlic back in with 1 tbsp olive oil and fry on a high heat for 2 mins until golden. Add the balsamic vinegar and 100ml boiling water, bring back to the boil then turn down and simmer for 10 mins.

4. 4

   Add the honey, most of the rosemary and thyme and a good pinch of salt. Continue to cook on a medium heat for a further 3-5 mins, or until most of the liquid has evaporated and the garlic cloves are coated in a dark syrup.

5. 5

   Tip the cooled squash into a bowl and add the cheese, crème fraîche, lemon juice, mustard, parsley, a splash of Worcestershire sauce and the beaten eggs. Add a good pinch of salt and black pepper and gently fold in the garlic cloves.

6. 6

   Roll out the pastry on a work surface dusted with flour to 3-4mm thick. Line a 23cm-diameter springform or loose-based cake tin with the pastry, ensuring a little spills over the edges (the pastry is quite short – you can patch up when lining the tin, if needed). Pour the filling into the pastry case.

7. 7

   Pat the drained beans dry using kitchen paper and dress with a little olive oil, most of the lemon zest and a good pinch of salt, then scatter over the squash filling. Finish with the reserved rosemary and thyme, the sage, and a drizzle of olive oil. Bake for 1 hr-1 hr 10 mins or until the filling has set and the beans have popped and are crisp. Trim the edge of the pastry to neaten.

8. 8

   Remove from the oven and leave to cool a little (about 20 mins), then take it out of the tin. Scatter the remaning lemon zest and more herbs on top and serve warm. Leftovers are great cold, too.