Rose Elliot has led the way in revolutionising vegetarian cooking and has played a key role in transforming the image, taste and popularity of vegetarian food.

Rose has written over 50 cookery books (all vegetarian or vegan), with around 3 million sales, making her one of the best-selling cookery writers in the English-speaking world.

To find out more visit www.roseelliot.com

Chilli-Baked Butternut Squash with Stilton and Cranberries (Serves4)

Full of seasonal flavours, this is great as part of a festive buffet or makes a satisfying lunch or supper dish. A crunchy green salad, perhaps including some chicory and watercress, goes well with it. Look for a butternut squash which weighs about 1 kg (2 lbs 4 oz) - any larger and it may be tough and difficult to cut.

Cut the squash into several large chunks, leaving the skin on. Scoop out the seeds. Brush the cut surfaces very lightly with olive oil, place in a roasting tin and bake at 190°C / 170°C fan oven Gas mark 5 for about 25 minutes, or until the squash is tender.

Meanwhile put the cranberries into a saucepan with the sugar and cook over a gentle heat for 2-3 minutes, until soft and beginning to burst. Remove from the heat and set aside.

Cut the squash into bite-sized pieces, discarding the skin, or leaving it on, as you please. Place in a shallow casserole. Add the chilli sauce, cooked cranberries and Stilton. Mix gently and season to taste - it won’t need much, because the cheese will be quite salty. Bake at 190°C / 170°C fan oven, Gas mark 5 for about 25 minutes, or until golden brown.

Vegan Alternative: Use a strongly-flavoured, vegan cheese - a type which will melt a bit - coarsely grated, instead of the Stilton. Or leave out the cheese altogether and stir in 100g (31/2 oz) chopped walnuts or pecans instead - watch carefully to make sure the nuts don’t burn in the oven (cover with foil if necessary).