Marcus Wareing serve up tasty chargrilled pumpkin and butternut squash with fried mushrooms and kale salad together with a soy, honey and mirin marinate on Tales from a Kitchen Garden.

The ingredients are: 1kg pumpkin or squash (such as kuri, onion, butternut), peeled, seeds removed, cut into 2.5cm thick wedges, 200g kale or cavolo nero, tough stems removed, 1 lemon, juice only, olive oil and handful pumpkin seeds and sesame seeds, toasted, to serve.

For the marinade: 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sesame oil, 1 tsp five-spice powder and pinch dried chilli flakes.

For the spicy mushrooms: 500g mixed mushrooms (such as oyster, chanterelle, shiitake), sliced if large, 2 tbsp miso paste, 2 tbsp butter and 2 garlic cloves, sliced.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.