Hugh Fearnley-Whittingstall's squash, shallot and mushroom tart

Great ingredients are at the heart of everything Hugh Fearnley Whittingstall does at the River Cottage, which is celebrating its 10-year anniversary this year.

Hugh joins us today to talk about his new book The River Cottage A to Z, his new BBC show Ingenious Animals - and he's in the kitchen cooking a delicious squash, shallot and mushroom tart.

Serves: 4

Ingredients

350g peeled, deseeded squash (about 500g unprepared weight)175g shallots, halved and quartered2 tbsp olive or rapeseed oilA few rosemary and/or thyme sprigs150g large, firm mushrooms, such as Portobello or field mushrooms, thickly sliced1 sheet of ready-rolled all-butter puff pastry100g Stinking Bishop, Baronet, Taleggio or other washed rind cheese (you will need to substitute for vegetarian cheese if you are vegetarian)Sea salt and black pepper

190C / Fan 170C / Gas 5

Method

Preheat the oven to 190C/Fan 170C/Gas 5. Cut the squash into 1cm slices. Lay the squash slices and shallots on a large baking tray.

Pour over the oil, season with salt and pepper and scatter on half of the herbs. Roast for 30 minutes.

Stir in the mushrooms and return to the oven for 20 minutes, until everything is cooked and starting to caramelise (don’t let it colour too much, because it will be cooked further later on).

Remove from the oven and tip the roast veg into a dish. Turn up the oven to 200C/Fan 180C/Gas 6.

Lay the pastry sheet on a large baking tray and score a border 2cm in from the edge all round; don’t cut right through. Spread the veg over the pastry, leaving the border clear.

Slice the cheese thickly and arrange on to of the veg. Strip the leaves off the remaining rosemary and/or thyme and scatter these over, then add some more seasoning. Bake for 15-20 minutes, until golden brown and bubbling

Serve with a salad of bitter or peppery leaves to balance the sweet squash and shallots