Jane Baxter served up a tasty pumpkin with sweet corn, goats cheese gratinated dip with a green tomato salsa On Matt Tebbutt’s Go Veggie and Vegan.

The ingredients are: 1 butternut squash (peeled and deseeded), 2 tbsp olive oil, 3 sweetcorn cobs, 200g spinach leaves, 2 cloves garlic, 2 red chillies finely chopped, 200g goat’s cheese, juice from 1 lime, 2 tbsp chopped coriander, 1 tbsp chopped mint, salt and pepper, 80g pumpkin seeds, 2 cloves garlic crushed, 2 green tomatoes (or tomatillos…tinned are fine), 2 romaine leaves chopped, 1 tbsp coriander chopped, 2 green chillies chopped and 3 tbsp olive oil.

See recipes by Jane in her book titled: Everyday and Sunday: Recipes from Riverford Farm available from Amazon now.