October 2024

Squash, cavolo nero and Tunworth pie

Name: Squash, cavolo nero and Tunworth pie
Ingredients: 225g Cold unsalted butter, diced; 450g Plain flour; 1 Large egg; 650g Unsalted butter; 650g Crown prince squash, peeled, deseeded and diced; 1 Medium leek (about 650g), washed and thinly sliced; 2 Large garlic cloves, peeled and finely chopped; 150g Medium button mushrooms, thinly sliced; 100g Cavolo nero, washed and shredded (stalks removed but keep them for a stock); 1 x 250g Tunworth cheese, diced; 1 Egg, beaten; Grain mustard

Mark Kempson's squash pie is the best way to use this seasonal vegetable

By Mark Kempson

11 October 2024

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Photograph by Issy Croker. Food and Prop Styling by Emily Ezekiel

Pumpkins and squashes herald the start of autumn, when thoughts turn to cooking warming, nourishing food. This is when these versatile ingredients shine. Varieties are countless, but worth a special mention are crown prince, butternut and - my favourite - delica, with its dense, intensely sweet, rich and buttery flesh. Always look for bright skin without blemishes and ensure it is firm to the touch. I love a pie - they are so self-contained and jammed with flavour. This one has a symphony of autumn ingredients: melting cheese, sweet, nutty squash and garlicky cavolo nero. Plus, you could easily make two and freeze one for later.

Recipe notes