Bryn Williams served up a tasty butternut squash, onion and chestnut tarte fine on Saturday Kitchen.

The ingredients are: 2 tbsp olive oil, 6 onions, sliced, 250g cooked chestnuts, plus extra for serving, pinch chopped fresh sage, plain flour, for dusting, 500g block ready-made puff pastry, 1 medium free-range egg, beaten, 1 butternut squash, peeled, halved and cut into 5mm slices, 2 tbsp honey and pinch sea salt.

For the dressing : 500ml vegetable oil, ½ tbsp white peppercorns, lightly crushed, ½ shallot, peeled and chopped, 100ml white wine vinegar, 25g Dijon mustard, 25g English mustard and 10g salt.

To serve: oil, for frying, handful fresh sage leaves, 1 Treviso radicchio (red long), leaves separated and handful dandelion leaves.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.