Trim the top and bottom off the squash. Peel it, then slice it in half lengthways. Scoop out the seeds and membrane. Chop the squash into 1-2cm-thick chunks.

Pour 2 tbsp oil into a large pan and warm it over a medium-low heat. Slide the chopped squash into the pan and season with a generous pinch of salt and pepper. Add most of the thyme and rosemary sprigs to the pan. Pop on a lid and cook the squash for 15-20 mins, stirring occasionally, till the the squash is golden and tender. If the pan looks dry at any point, add a splash of water and continue cooking.

Meanwhile, pick the leaves off the remaining thyme and rosemary sprig, Finely chop them. When the squash is cooked through, lift out the woody herb sprigs. Add te chopped thyme and rosemary and 2 tsp smoked paprika. Gently toss the squash and seasonings together to combine. Scoop the squash into a bowl and set aside. Wipe the pan clean.

While the squash cooks, trim, peel and finely chop 2 shallots. Trim and dice 2 celery ticks. Trim, peel and dice 100g carrots. Trim any dry ends off the mushrooms, then finely chop them. Finely chop the parsley leaves and stalks.

Place the pan back on a medium heat. Add 1 tbsp oil and warm through. Add the shallots, celery and carrots. Season with salt and pepper and fry, stirring often, for xx mins till the veg are starting to soften. Add the chopped mushrooms and season with a little more salt and pepper. Cook, stirirng often, for xx mins till the mushrooms are tender and juicy. Stir in the chopped parsley. Take off the heat and scoop into a bowl. Wipe the pan clean.

While the mushrooms cook, peel and finely chop the onion. Peel and grate or crush 4 garlic cloves. Crumble the Stilton into small chunks. Rinse the baby leaf spinach.

Put the pan back on a medium heat. Add 1 tbsp oil and warm through. Add the onion and season with salt and pepper. Cook, stirring often, for xx mins till the onion is soft and glossy but hasn't picked up too much colour. If it starts to brown, turn the heat down and add a few tbsp water.

Add the garlic to the onion and fry, stirring, for xx mins til the pan smells aromatic. Add the baby leaf spinach. Cook, stirring, for xx mins till the spinach has completely wilted and any excess water has bubbled away. Pour in xxml double cream and add the crumbled Stilton. Stir till the cheese has melted and the spinach has formed a thick puree. Take off the heat and set aside.

You can prepare all the vegetable filling the day before you cook the wellington. Store them in seperate tubs or bowls, cover with lids or clean tea towels and tore in the fridge.

When you’re ready to bake the wellington, take the pastry out of the fridge and let it sit at room tempertaure for around 15 mins. Take the veg out of the frdge, if they were stored in there. Drain off any excess liquid from the spinach or mushrooms, if there is any.

Take one block of pastry and roll it out to make a 28cm x 20cm rectangle. No flour? Roll the pastry out between 2 sheets of baking paper. Line a large baking tray with baking paper and lay the rolled out pastry on the tray.

Spoon the cooled spinach mixture along the middle of the pastry, leaving an xxcm-thick gap around the spinach. Top with the mushroom mixture and then the butternut squash mix.

Roll out the second block of pastry to make a matching rectangle. Brush the edges of the pastry base with milk or water. Lay the second pastry rectangle over the top, pressing it to seal the edges. You can use a fork to crimp the edges together. Trim to neaten the edges up. Transfer to the fridge to chill for 20 mins.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Take the Wellington out of the frudge and brush it all over with milk or beaten egg to glaze. Use a small, sharp knife to cut a few slashes in the top to let out any steam. Bake in the oven for 40-45 mins till golden brown.

Let the Wellington sit for 5 mins once it comes out of the oven, then transfer to a serving plate. Serve in slices with gravy and the cranberry sauce.