Maple and Pecan Squash, Yorkshire Puds & Rosemary Roast Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add the squash pieces to a large piece of tin foil (or two!) with a generous splash of boiled water and a generous pinch of salt and pepper

Scrunch the foil around the squash to form a tightly sealed parcel and add to one side of a baking paper-lined baking tray (or two!), then put the tray on the top shelf of the oven and cook for 25 min or until tender

While the squash is cooking, combine 50ml [75ml] [100ml] milk with 2 tbsp [3 tbsp] [4 tbsp] flour and your egg[s] in a jug, then whisk in a generous pinch of salt – this is your batter

Wash your spring greens then pat it dry with kitchen paper

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Peel your potatoes and chop into quarters and add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 8-10 min or until the potatoes are tender

Fill 2 holes of a muffin tray per person with a small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven to heat up

Tip: No muffin tray? Fill a small oven-proof dish with a generous drizzle of vegetable oil to make one giant Yorkshire!

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a large knob of butter and cook for 20 secs or until melted

Strip half your rosemary leaves from their stems and discard the stems (save the rest for later!)

Transfer the melted butter to a heat-proof bowl and reserve the pan, then add your Marmite, maple syrup and rosemary leaves, add a pinch of salt and pepper and give everything a good mix up – this is your maple & marmite glaze

Once the squash is tender, remove the tray from the oven, open the tin foil parcel and drizzle over the maple & Marmite glaze, reserve the bowl

Add the cooked potatoes to the other side of the tray with a drizzle of vegetable oil, the remaining rosemary (chuck it in, stalks and all!) and a generous pinch of salt

Return the tray to the oven for 15 min or until the potatoes are golden and the squash is slightly charred – this is your maple roast squash and roast potatoes

While the squash and potatoes are roasting, remove the muffin tray from the oven and carefully drizzle the batter evenly into the hot oil

Return the tray to the oven for 15 min or until puffed up and golden – these are your Yorkshire puds

While everything is roasting, return the reserved pan to a medium heat, then once hot, add your pecans and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Transfer the toasted pecan to a small plate and reserve the pan, then return the reserved pan to a medium-high heat with a small knob of butter, once hot, add the shredded spring greens and cook for 3-4 min or until tender with a bite

Once everything is nearly ready, boil half a kettle, then combine your gravy base with 100ml [150ml] [200ml] boiled water in the reserved bowl, whisk thoroughly, then put the gravy mix in the microwave and cook for 1 min or until thickened , then give everything a good mix up (careful it may be hot!) – this is your gravy