This is a lovely autumn salad that is quite filling, but if you want to make it even more so you can crumble some goat’s cheese over the top.

Serves: 6 Preheat your oven to 200C/gas 6.

Ingredients

1 large butternut squash

1 tbsp coriander seeds

1-2 dried red chillies, crumbled

Sea salt and black pepper

Olive oil

12 slices pancetta

1 radicchio, broken into leaves, washed and dried

2 handfuls of baby spinach

2 handfuls of rocket

Balsamic vinegar

Extra virgin olive oil

Parmesan cheese

Method

1. Cut the squash in half lengthways and remove the seeds. Wash the fibres off the seeds and put to one side. Chop the squash into big chunks and put in a roasting tin.

2. Bash the coriander seeds and chillies in a mortar with a pestle, then sprinkle over the squash. Season, drizzle with olive oil and toss until coated in the spices. Add the seeds to the tin.

3. Cover the squash with a dampened piece of greaseproof paper and roast for 45 min. Remove the paper and roast for an extra 15 min, until golden. When the squash has cooled slightly, tip into a mixing bowl.

4. Fry the pancetta until crispy, then add to the squash. Place the radicchio, spinach and rocket in the bowl, add a drizzle of oil and balsamic vinegar and toss together. Finish with some Parmesan shavings.

Jamie Oliver’s walled kitchen garden is featured in his TV series and book, Jamie at Home. jamieoliver.com

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