Prue Leith served up a tasty butternut squash tarte tatin with red chilli harissa, cumin and maple syrup on Prue Leith Cotswold Kitchen.

The ingredients are: A large Butternut Squash (about 800g), peeled and cut into 2-3cm rounds, 1 tbsp coriander seeds, 1 tbsp thyme leaves, 3 tbsps olive oil, 40g salted butter, 1 tbsp maple syrup, 1 tsp cumin seeds, 2 tsp harissa paste, 500g all butter puff pastry, salt and pepper to season and a small handful of mint leaves to serve.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.