Whilst I have listed ingredients for this recipe they are but suggestions, as this dish is a celebration of harvest and all it brings, which fluctuates according to weather conditions, or the amount of vegetables shared between neighbours. The main ingredient of course is a small squash for each person, which can be hollowed out and used as an edible container.

YOU WILL NEED 8oz (225g) rump steak Two small round squash Bunch spring onions, trimmed Several mushrooms, quartered Handful of spinach leaves Several cherry tomatoes Clove of garlic — chopped fine Half an apple — chopped small Oil to fry Soy sauce to taste Chopped parsley to garnish Freshly-ground black peppercorns to season.

METHOD Using a sharp knife, carefully remove the top of the squash, which can act as a lid when the dish is finished.

Scoop out flesh from the squash, removing pips and retaining the flesh to add, chopped, to the filling mix.

Place the squash upside down in a saucepan of boiling salted water, add the tops and simmer for about 10 minutes or until the flesh begins to soften. Remove and place them right side up in a moderate oven having brushed them with oil.

Prepare the filling by slicing the rump steak into bite-size strips and tossing it into a frying pan with a little hot oil. Stir and cook until the steak begins to brown.

Lower the heat and add the vegetables, the apple and flesh from the squash to the pan, only holding back the spinach leaves which are best added last so that they still retain their colour and shape.

Season the mix with a teaspoon of soy sauce and freshly-ground black peppercorns.