This is a cracking dish which got a rapturous review from Regather team member Jess who made it last week. It’s also the third outing of a squash+beans recipe this season, but this one with the unique flavour accent of fresh sage – and lots of it – plus plenty of garlic and white wine.

Don’t forget you can still order delicious large organic squash from Wortley Hall as an extra from our online shop.

Recipe from Meera Sodha’s column in The Guardian: she advises using a 25cm x 35cm baking dish, which is enough to serve two as a main but keeps the dish snug enough to generate juices to dunk bread. To serve four, double the quantities and spread them across two baking dishes. Meera also says “there are so few ingredients involved here, it’s well worth buying the best of each one you can afford – the best squash, tomatoes, olive oil, wine and beans”. Tinned borlotti beans work best, apparently: try Lembas or larger supermarkets. We’re past peak tomato season, so go with the good-quality tinned plum toms if you can’t get hold of nice fresh ones.