Instructions: For the pastry place the flour partnesan and butter in a food processor and process briefly.

Mix the egg and oil and add through the feeder tube.

Gather into a ball with your hands cling wrap and chill for 1 hour then roll out to fit a 23cm deep loosebased flan tin.

Prick the base and chill for at least 2 hours or overnight.

Then fill with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 15 minutes.

Remove the foil and beans and continue to cook for 5 minutes then remove from oven and cool.

For the filling cut the squash into large chunks (about 3cm square) and place on a baking sheet.

Drizzle with 2 tbsp oil and roast at 200C/400F/gas 5 for 40 minutes until tender and caramelised at the edges.

Remove and drain over a colander.

Heat 2 tbsp oil in a pan and gently fry the garlic then add the spinach and tossing well cook for about 3 minutes until just beginning to wilt. Remove season with salt and pepper and tip into the colander.

Place the cream yoghurt eggs and blue cheese in a food processor and process briefly until combined then season.

Arrange the drained squash and spinach over the pastry base then slowly pour over the blue cheese mixture.

Bake in the oven (190C/375F/Gas Mark 5) for about 30 minutes until golden brown.

Serve barely warm with salad.

For the cheese I recommend either mature Stilton or Beenleigh Blue a ewes milk cheese made by the Ticklemore Cheese Company in Devon.

Serves 4

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