Nut roast

Preheat the oven to 175°C/ gas 3. Peel the butternut squash, remove the seeds and cut into chunks. Place in a pan of water and bring to the boil. Boil for 10–15 minutes until tender. When the flesh is soft, drain and mash, and set aside.

Meanwhile, add 1 dash of the oil to a pan over a medium heat, then add the onion, stirring regularly. When it's starting to brown, add the red pepper and cook for another 4–5 minutes. Add the garlic, mix and remove from the heat, and allow to cool.

Divide the nuts into 3 piles. Reserve a third of the nuts whole and set aside. Roughly chop another third and finely chop the final third.

Add the eggs to a bowl with the ground almonds, onion, red pepper, finely chopped and roughly chopped nuts, the chestnuts, pepper, water and nutmeg. Mix thoroughly.

Rub remaining oil around a 1lb loaf tin and line it with greaseproof paper.

Add two-thirds of the egg mixture and press it around the tin to line it, leaving room in the centre for the filling.

Add the butternut squash followed by a layer of spinach to the centre. Finally, sprinkle on the cranberries.

Next, carefully add the rest of the egg mixture to create a lid and sprinkle with the reserved whole nuts, pressing them gently into the topping.

Cover with a piece of foil and place the loaf in another, larger oven dish. Fill with water to half way up the loaf tin. (This technique is called a bain-marie.) Cook in the oven for 30 minutes, then remove the foil and cook for another 10 minutes.

Remove from the oven, turn out onto a plate and serve.