1 butternut squash cut into wedges

75ml olive oil

salt and pepper

3 cloves sliced garlic

3-4 sprigs thyme

125ml honey

75ml sherry vinegar

For the pesto

50g pistachios, shelled

50g hard Italian parmesan style veggie cheese

100ml extra virgin olive oil

25g mint

25g dill

25g parsley

garnish with pomegranate seeds, lemon juice, Greek yoghurt


1. Toss the wedges in the garlic, honey, vinegar etc.

2. Roast at 200°c for around 35 minutes until soft and charred

3. To make the pesto, blitz the nuts and cheese, then add oil and herbs

4. Serve wedges topped with pesto and all the trimmings

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