Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.
Anna Jones is one of my favourite vegetarian food writers and this warming autumnal supper is from her second book ” A Modern Way to Cook”. If wished, you could also add some kale, stems removed, at the same time as the squash.
A summery recipe from Diana Henry.You can add other vegetables like fried courgettes or braised leeks, layering them between the tomatoes and the beans. Serve with a green salad- rocket or watercress work well with this.