Inspired by a love of travel around the globe as well as British towns and local farms, culinary duo Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.

For the squash

• Peel and scoop out the squash
• Finely slice the squash using a peeler or a mandolin (to create ribbons)
• Place all the pickling ingredients into a pan and bring to a simmer
• Add the squash and simmer gently for about 15 – 20 minutes
• Take off the heat, cool slightly, and pour into a glass pickling jar, once fully cooled, cover with a lid, place in a fridge until needed

For the roasted squash

• Heat the oven to 200 degrees
• Scoop out the seeds
• Cut into wedges, place on a baking tray, drizzle with oil, salt and pepper and place into the oven for about 30 minutes or until nicely caramelised
• Remove form the oven and leave to one side

For the basil oil

• Bring a pan of water to the boil, blanch the spinach for 10 seconds and plunge into ice water, once cooled drain well onto kitchen paper
• Place the basil, spinach, salt and oils into the blender and blend on a high speed for about 2 minutes
• Pour into a sieve lined with a muslin cloth and allow to drain

To finish

• Heat a splash of olive oil in a frying pan, add the sage leaves and gently fry, remove with a slotted spoon, drain onto kitchen paper, season with salt
• Place the hazelnuts onto baking tray, then into a pre lit oven (180 degrees), bake for 5-6mins
• Remove from oven tip onto a clean kitchen cloth and rub, to remove brown outer skin
• Once cooled roughly chop the hazelnuts
• Tear the burrata onto your plate, or present the Stracciatella, season with salt & pepper and drizzle with a little olive oil
• Add the wedges of the roasted squash
• Drain the pickled squash onto kitchen paper and arrange on the dish
• Finally add the hazelnuts, sliced chillies, drizzle over the basil oil and finish with the crispy sage leaves