Spiced fudgy squash cake

With its sweet fudginess, this is almost a cheesecake – you can make it even more of one by putting a biscuit base of crushed ginger nuts (200g crushed biscuits mixed with 100g melted butter) beneath it if you fancy, though it’s perfectly delicious without. It’s very good cold too.

If the squash is a tricky one to peel, it’s fine to cook it in its skin and peel away the skin afterwards.