DAILY DINNERS

For the butternut squash soup (serve 4 and freeze half)

1. Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft - about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer and cook until the squash is tender.

2. Let the soup cool a bit so you don't burn yourself, then whizz with a hand blender until really smooth, or in batches in a blender. Season, and add a bit more stock of the soup is too thick.

3. Reheat before serving, sprinkled with the chives and black pepper.

For the crostini & pesto

1. Make the pesto: Put the pine nuts in the blender and pulse until chopped.  Add the basil leaves and oil and pulse again until well mixed. Turn into a bowl and stir through the parmesan until you have a juicy paste

2. Spread the pesto on the slices of bread. Sprinkle with the pine nuts and the parmesan cheese. Grill for 2-3 mins or until browned and bubbling. Serve hot with the bread.