Ingredients:
1/2 a butternut squash
1 medium onion
50g wild cabbage, minus stalks
80g alexanders, minus larger stalks; greenery roughly chopped
60g chorizo chopped into 8mm cubes
1 teaspoon English mustard powder
Juice of one lime
Sea salt.
Method:
1. Roast the squash whole for 40 minutes, at 200 ºc.
2. Once the squash has cooled, slice into quarters lengthwise, remove seeds and peel, then cut into roughly 2cm cubes.
3. In the meantime, fry the onion in a little oil until starting to brown, remove and set aside.
4. Fry the chopped cabbage and 2/3 of the alexanders for five minutes, then add the squash, the onions, the remainder of the alexanders, the lime juice, the mustard powder and salt to taste; warm through then serve.
Serving suggestions - with the Winter wildslaw