Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart

The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in  

Serves 8

• 25g (1oz) butter
• 1 onion, peeled and diced
• 1kg (2lb 4oz) butternut squash, diced
• 600g (1lb 5oz) Bramley apples, peeled, cored and diced
• 750ml (1¼pt) chicken stock
• Salt and freshly ground black pepper

For the gorgonzola cream

• 100g (3½oz) gorgonzola
• 100ml (3½fl oz) double cream
• A little milk
• Black pepper
• 8 sage leaves

Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season. 

Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth.

In a bowl, mash the gorgonzola with the cream and milk. 

Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.