Matt Tebbutt served up a tasty butternut squash with kale and bacon pie with leek sauce on Saturday Kitchen.

The ingredients for the pastry: 520g butter, diced and chilled, 380g plain flour, plus extra for dusting, 10g fine salt and 1 free-range egg, beaten to glaze.

For the kale, squash and bacon pie filling: 1kg slab cured streaky bacon (or smoked bacon), 2 sprigs tarragon, 1 onion, diced, 2 sticks celery, diced, 1 bulb garlic, peeled and smashed, 2 bay leaves, vegetable stock, to cover, 1 butternut squash or small pumpkin, peeled, seeds removed and diced, 1 large head kale, leaves stripped from the core and chopped.

For the pie sauce: dash oil, 15g unsalted butter, 1 leek, diced, 2 garlic cloves, chopped, 3 tbsp plain flour, 1 tbsp Dijon mustard, 20g crème fraîche, 1 tsp chopped tarragon, 1 tbsp finely chopped curly leaf parsley, salt and freshly ground black pepper.

See recipes by Matt in his book titled: Cooks Country: Modern British Rural Cooking available from Amazon now.