Miso and chilli squash tarte tatin

Peel the neck of the squash and cut it in half lengthways. Use a mandoline or sharp knife to cut the squash into very thin slices.

Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a worksurface, keeping it on its paper, and cut out a 23cm circle (or a circle the size of the pan you’re using). Chill in the fridge on the paper.

Put an oven-safe frying pan over a medium heat. Melt 2 tbsp of the butter, then stir in the honey, miso and chilli. Cook for 1 min until the miso has melted, then remove from the heat. Season generously.

Lay the squash slices on top of the honey butter, overlapping them neatly and generously – you may not need all the squash. Lower the pastry circle on top and carefully tuck in the edges around the squash. Prick the top with a fork a few times.

Bake for 35-40 mins or until the pastry is golden and well risen, and the edges are bubbling and caramelised. Leave to sit for 10-15 mins at room temperature.

Meanwhile, heat the remaining 2 tbsp of butter in a small pan until foaming. Sizzle the sage leaves for a few mins until crisp. Remove the leaves onto a plate to prevent them from burning and season. Keep the sage butter to one side.

Put a plate over the top of the tart and very carefully invert, watching for any drips. If you prefer a more caramelised tart, transfer it to a baking sheet and put under a hot grill for 5 mins, until the squash is really golden and very lightly charred. Spoon over the sage butter and top with the crispy sage leaves. Shave over the pecorino with a vegetable peeler to serve.