Special savings on the menu cook with the budget chefs

■ Serves 4 ■ Prep 15 mins ■ Cook 2 hrs 1 large butternut squash, halvedlengthways and deseeded75g unsalted butter2 leeks, finely chopped2 garlic cloves, finely chopped50g soft white breadcrumbs250g co

SERVES 4-6 PREP 20 mins plus cooling COOK 50 mins EASY 1 medium pumpkin or butternutsquash2 tbsp olive or rapeseed oilpinch of Aleppo chilli flakes, plusextra to serve (optional)3 tbsp maple syrup100g

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

To get the best from a kale salad, you need to chop it up finely. I love using curly kale, as I find it’s more tender. If you have time, dress the salad 10 minutes before you serve it, as the kale lea

SERVES 4 Ingredients 800g cauliflower florets and leaves 1 onion, chopped 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp olive oil 150g cashew nuts 3 garlic cloves, crushed 1 tbsp finely chopped sage

By Jon MayServes 4 | Prep 15 mins | Cook 30 mins 150g spinach, washed100g kale, washed and tough stems removed50g fresh basil leaves50g fresh parsley leaves2 tbsp olive oil1 small onion, finely choppe