Apples and pears as you’ve never eaten them before, in a savoury tray bake, a stunning squash soup and in a spectacular, yet simple tart The combination of the Bramley apples and autumnal colour makes this soup perfect for when the colder months set in Serves 8 For the gorgonzola cream Heat the butter in a large pan and fry the onion until tender. Add the butternut squash and apple. Pour the stock over and season. Bring to the boil and simmer for 15-20 minutes, until the squash is tender. Cool slightly, transfer to a blender and purée until smooth. In a bowl, mash the gorgonzola with the cream and milk. Reheat the soup and serve with 1tbsp of gorgonzola cream stirred through. Garnish with black pepper and a sage leaf.