Taste in abundance

This is nature’s most plentiful month – four food writers show you how to make the most of September’s bounteous glut of veg

- LIAM BARKER, ADAM BUSH, OLIA HERCULES and TOM HUNT

Butternut, chard and leek cannelloni

Feel free to swap in any leafy greens in place of the leeks and chard – spinach, kale and spring greens all work perfectly.

1 HOUR 30 MINUTES | SERVES 4 A LITTLE EFFORT | V

butternut squash 500g, peeled and cubed

olive oil 2 tbsp, plus extra for the casserole

leeks 2, halved and thinly sliced

chard 200g bunch, stalks finely chopped and leaves shredded

garlic 3 cloves, thinly sliced

red chilli 1, deseeded and finely chopped

ricotta 250g

lemon 1, zested, plus a squeeze of juice

dried cannelloni tubes 250g

plum tomatoes 3 x 400g tins

mascarpone 250g

nutmeg 1/4, finely grated

parmesan (or veggie alternative) 50g, finely grated, plus a little extra

basil a handful of leaves

1 Cook the squash in a pan of lightly salted boiling water for 10-12 minutes or until cooked through. Tip into a colander and leave to drain for a few minutes before putting in a large bowl with plenty of seasoning and mashing until completely smooth.

2 Heat the olive oil in a non-stick frying pan over a low-medium heat, and gently cook the leeks and chard stalks with a pinch of salt for 15 minutes until soft. Add the shredded chard leaves, garlic and chilli, and cook for a few minutes until wilted. Tip into the large bowl with the squash and mix well. Add the ricotta, lemon zest and juice, season and mix again.

3 Cook the cannelloni tubes in another large pan of lightly salted boiling water for 3-4 minutes or until just softened. Drain well, leave to cool for a few minutes then cut each tube horizontally in half.