These Black Pepper Parmesan Sablés are the perfect treat on a summer’s evening, washed down with a glass of port, sherry, vermouth, or a dessert wine. They are rich and crumbly, while retaining a good snap, and are surprisingly filling. The best thing is that they are incredibly easy to make - just throw everything in a food processor.

In making this butternut squash conchiglie with crisp sage I set myself a challenge. Keep things as simple as possible. The results were fantastic. Roasting the squash gives it a lot of depth. The chilli and lemon balances the sweetness well. It’s an easy recipe that packs in a lot of flavour and can be done in no time. It’s very easy to keep it vegan by leaving the parmesan out.