Annie Bell's Butternut and Taleggio Bake

Have ready a large lidded casserole. Preheat the oven to 200C/180C fan/gas 6. Peel, halve and deseed the squash and slice the flesh into wedges 5cm-7cm long. Trim and clean the leeks and slice diagonally. Peel and thinly slice the garlic.

In the casserole, heat 2 tbsp oil over a high heat. Add the squash, season and fry until lightly golden – two out of three sides will do.

Transfer this to a bowl, add another tbsp oil to the pan and add the leeks, season and colour these also, stirring frequently and adding the garlic just before the end.

Remove the pan from the heat, stir the butternut squash back in, scatter over the tomatoes, drizzle over a little more oil and the balsamic vinegar, cover and cook in the oven for 30 minutes.

Dice the cheese and scatter this over, cover and set aside for 2-3 minutes until it starts to melt, then serve.

Serving options: To absorb the juices, stir through some cooked pasta quills or large shells, or scatter over croutons as in the picture.

For home-made croutons, dice 2 slices of day-old crustless white bread into 1cm cubes, toss these with 2 tbsp olive oil and 1 heaped tsp thyme leaves, spread on a baking sheet and toast in the oven at 200C/180C fan/gas 6 for 12 minutes until golden.