Instructions: 1. Cut squash in half and bake in medium oven - Gas Mark 5 / 190 c / 375 f flesh side up for about 35 - 40 minutes, until a fork pierces the squash easily.

2. Meanwhile heat oil and butter in a frying pan and add the garlic.

3. Saute gently until soft, then add mushrooms and cook until they are soft, but not mushy.

4. Add tamari and brandy to mixture plus the creme fraiche and parsley and stir well.

5. Scoop out the seed from the squash. Divide the mushroom mixture into four and fill the squash.

6. Sprinkle the top with the parsley or coriander.

7. Serve with the Terrine of Courgette and a mixed salad or steamed vegetables.

Terrine of Courgettes

8. Preheat the oven to Gas Mark 6 / 190 c / 375 f and butter a 23 x 12 x 10cm loaf tin or a 2 litre casserole.

9. Heat 2 tablespoons of olive oil in a large, heavy bottomed frying pan and saute the onion until tender over a medium - low heat.

10. Add the courgettes and the garlic, and saute, stirring often, for 10 minutes over a low flame. Remove from heat.

11. Beat the eggs in a large bowl and stir in the cheese, parsley, rice, thyme and sauteed vegetables.

12. Add salt and freshly ground pepper to taste. Turn into the prepared baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining tablespoon of olive oil.

13. Bake for 40 - 60 minutes until firm, if cooked in a loaf tin it may take a little longer. If possible, it is better to use a Tian dish. Allow to cool for 20 minutes before serving.

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