Squash, cavolo nero and Stichelton lasagne

Begin by making the pasta dough as it needs at least 2 hours to rest before rolling out. Mix the flour and salt together then make a well in the centre and crack the eggs in, followed by the olive oil. Use a fork to whisk together into a dough – you could also do this in a food processor. Kneed for 5 minutes until the dough is smooth and elastic, then cover with clingfilm and leave to rest for 2 hours

Preheat an oven to 180ºC/gas mark 4. Quarter the pumpkins and scoop out the seeds. Place the wedges on a roasting tray then season with salt and drizzle with olive oil. Roast at for about an hour or until soft

Scoop the roasted pumpkin flesh into a blender and blitz to a smooth purée. Taste and season with salt

Once the pasta dough has rested, roll out then pass through a pasta machine once on each setting, going down each size from the widest to the thinnest until you have very thin pasta sheets

Set up a large pan of salted boiling water and cook the pasta sheets in batches for 2 minutes. Drain, place on a tray and coat with olive oil to prevent the sheets from sticking. Once cooled a little, cut the sheets into the size and shape of your baking dish

Preheat an oven to 180ºC/gas mark 4

Trim the cavolo nero leaves from their stalks and roughly chop, then blanch in salted boiling water for 1 minute

Now layer up the lasagne. Start with a layer of the puréed squash, followed by some cabbage leaves, then a grating of Stichelton. Season with salt and pepper then repeat, layering 3 times and ending with cheese on top

Bake for 15–20 minutes until bubbling and golden brown. Serve with a side salad