For the filling

100g pistachios

100g strawberries

50g shaved coconut

300g cubed squash/pumpkin

100ml honey

zest and juice 1 orange

25g golden raisins

1 tsp vanilla paste

For the topping

150g rolled oats (or gluten free alternative)

100ml maple syrup

50g pumpkin seeds

50g vegan marge

75g walnuts

50ml melted coconut oil

1 tbsp ground cinnamon

For the custard

6 yolks

400g tin coconut milk

30ml maple

1 tbsp vanilla paste


1. Toss the pumpkin/squash in honey and roast at 180°c for 35 minutes, then combine with everything else, transfer to an ovenproof dish

2. Mix all topping ingredients together and roast at 180°c for 15 minutes

3. Top the filling with the topping and cook for a further 15 mins

4. To make the custard, first bring the coconut and vanilla to the boil

5. Beat the eggs and maple, then pour on the coconut milk

6. Mix well, then back in the pan and cook for 5 minutes on a low heat

7. Serve with the crumble

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