Jack-be-little squash stuffed with chilli oil and butternut squash purée

To make the squash purée, preheat the oven to 180°C/gas mark 4

Add the butternut squash, lemon wedge, rosemary, half of the butter, the sugar and olive oil to a roasting tin and mix well. Roast in the oven for 45–60 minutes

Remove and discard the rosemary and lemon, then add the contents of the tray to a blender and blitz until silky-smooth, for 5 minutes

Add the rest of the butter, the chilli oil and a splash of water and blend once more until incorporated. Set aside until ready to serve

Slice the top off of each jack-be-little squash and hollow it out by pressing a small round cutter into the middle and scooping out the seeds with a spoon

At this point, gently steam the shells for 1–2 minutes. Pascal just uses these for presentation, but if you'd like to eat the flesh of the squash as well, steam for 4–5 minutes until soft, but still firm enough to handle. You could also try rubbing the shells in oil, salt and pepper and roasting for 10–15 minutes until tender but holding their shape

To make the barigoule, add a knob of butter to a pan and place over a medium-high heat. Once the butter is foaming, add the romanesco florets and cook until tender

Start to sweat the rest of the diced vegetables in a pan with a dash of olive oil, but do not allow to soften

Add the white wine and white wine vinegar, season with salt, pepper and coriander seeds, and add a sprig of fresh thyme

Allow the liquid to reduce a little, so that the vegetables are not wet, but not so much that they dry out completely. Finish with a little chopped parsley and mix in the romanesco florets

To serve, gently reheat the purée and use to fill the jack-be-little shells. Top with the barigoule and add a few of the chilli oil flakes to garnish, if you'd like a little extra spice. Serve immediately