Ollie Dabbous served up a tasty baked autumn vegetables with spigarello, kale and a warm chestnut broth on Saturday Kitchen.

The ingredients for the baked autumn vegetables are: 200g salted butter, 2 garlic cloves, finely chopped, 2.5cm fresh horseradish, finely grated, pinch fine sea salt, pinch unrefined caster sugar, 1 carrot, cleaned and roughly chopped, 1 parsnip, roughly chopped, ¼ celeriac, peeled and roughly chopped, 1 red onion, roughly chopped, 2 extra-large Jerusalem artichokes, washed and roughly chopped, 2 baby beetroots, washed, topped and tailed and roughly chopped and ¼ red kuri squash, seeds removed, roughly chopped.

For the chestnut broth: 180g cooked chestnuts (either tinned or vacuum-packed), 400g full-fat milk, 25g unsalted butter, 10g muscovado sugar, 10gz molasses and 5gz fine sea salt.

See recipes by Ollie in the book titled: Dabbous: The Cookbook available from Amazon now.