Freddy Bird crispy served up tasty vegan fried butternut squash with date molasses on Saturday Kitchen.

The ingredients are: 110g gluten-free flour, plus extra for dipping, ¼ tsp bicarbonate of soda, 150ml sparkling water, 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons, oil, for deep-frying and salt.

To serve: 1 tbsp date molasses, 1 tbsp nibbed pistachios, 1 tsp fresh parsley, chopped and 1 sprig wild oregano, leaves picked and chopped.

See more vegan recipes in the book titled: Broke Vegan: Over 100 plant-based recipes that don’t cost the earth available from Amazon now.