Yotam Ottolenghi cooks a vegetarian membrillo and Stilton quiche with Brussels sprouts dish on Saturday Kitchen with James Martin.

Yotam says: “Make quiche extra special with Stilton and membrillo. Serve it with roasted Brussels sprouts and zesty pomelo for a flavourful vegetarian meal.”

The ingredients for the quiche are: 1 medium butternut squash, peeled, deseeded and cut into small cubes, 1½ tbsp olive oil, 250g best-quality shortcrust pastry, plain flour, for dusting, 200g Stilton, crumbled,70g membrillo (quince paste), cut into 1cm dice, 3 free-range eggs, 150ml double cream, 150ml crème fraîche and salt and freshly ground black pepper.