This delectable dessert is a must for an autumn or winter meal. It’s super seasonal and I have brought a Middle Eastern twist as we do with many of the dishes at The Black Cow. Roast and puree your squash if you like, but there’s no shame in using store-bought puree if you are short on time.

Method:

• If making your own puree: peel and roughly chop your pumpkin/squash. Cutting a handful of squash, into 1 – 2cm cubes. Discard the seeds. Roast on baking parchment (separating the cubed from the chopped squash) and drizzle with olive oil in a preheated oven at 200°C until very soft (approximately 40mins). Mash the chopped squash with a fork and allow to cool before using.

• Whisk all ingredients — except the bread and nuts — in a large bowl.

• Add the bread and squash cubes and stir to coat well. Leave for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 180°C while the bread is soaking.

• Pour the mixture into a buttered dish (roughly 20cm x 30cm . Scatter with the nuts, if using. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the centre comes out clean and the top is golden brown.

• Serve warm with extra date honey and whipped cream or ice cream.

Shiri is chef and co-owner of Epicurus Camden and (Note the Black Cow Camden has closed but watch out for their new restaurant The Black Cow at The Stage which will be opening early in 2025 in Shoreditch.)