A tasty, comforting cold weather dish, this is perfect by itself, or on the side with a steak or chops. The squash and the cheese go especially well together

40g unsalted butter

150g goat cheese, cut into slices

1 medium sized butternut or accord squash, peeled and cut crossways into thin (½ cm) slices

3 large waxy potatoes, sliced to the same thickness as the squash

160mls double cream

40g walnuts, finely chopped

1 tbspn flat leaf parsley, roughly chopped

½ a tsp of thyme

• Preheat your oven to 175C

• Melt the butter. Put everything except the potatoes and cream into a bowl, pour over the melted butter, and stir well, making sure everything’s well mixed

• Put half of the potatoes in the bottom of a baking dish. Put the buttery squash mixture on top, making sure the goat’s cheese is well distributed. Put the remaining potatoes on top. Pour the cream over

• Bake for 1 hour, or until tender, and serve with greens