Preheat your oven to 200°C/Fan 180°C/Gas 6. Halve and chop the squash into 1-2cm cubes, discarding the seeds (no need to peel unless you want to). Pop in a roasting tin and toss with 1 tbsp olive oil. Season. Roast for 30 mins till tender and a little charred. When it’s ready, turn the oven off to keep the squash warm while the risotto cooks.

While the squash roasts, fill your kettle and boil it. Trim the leeks. Halve, rinse and finely slice them. Rinse the three-cornered leeks and finely chop them. Finely chop the rosemary leaves.

Crumble the stock cube into a heatproof jug and stir in 850ml boiling water to dissolve it.

Warm ½ tbsp olive oil in a large pan. Add the leeks. Season with a pinch of pepper. Fry over a gentle heat for about 5 mins. Keep stirring so they don’t pick up too much colour. Add the three-cornered leeks and most of the rosemary (keep a little back for garnishing), and fry for another 1-2 mins.

Stir the risotto rice into the leeks. Add a splash of hot stock, about 100-150ml. Cook over a medium heat till the rice has absorbed the stock. Stir every 2-3 mins while the risotto is cooking.

Keeping adding the stock a splash at a time. Stir and let the rice absorb it before you add the next ladle. Carry on till you’ve used almost all the stock and have around 100ml left.

While the risotto cooks, set a small frying pan on the heat. Toast the pine nuts for 2-3 mins till golden. Tip into a bowl.

Zest and juice the lemon. Whisk 1 tbsp lemon juice with ½ tbsp olive oil and a pinch of salt and pepper. Toss with the salad leaves to dress them.

Remove the squash from the oven. Mash half of the squash with a fork till you have a chunky purée. Stir the squash, lemon zest and a splash of lemon juice into the risotto with half the soya cream. Taste and add more lemon, cream, salt or pepper if needed. Add a little remaining stock to loosen the risotto if necessary. Spoon the risotto into warm bowls and top with the pine nuts and remaining rosemary to serve.