Made a vegan pate and it was delicious. What inspires my cooking is whatever’s in the kitchen at the time. I always loved this approach by Nigel Slater and find it works best for me too. A few years ago I got into the habit of making Hugh Fearnly-Whittingstall’s beetroot hummus and I was thinking of that when I made this. Peel, de-seed & chop a butternut squash into chunks. I’ve had this squash in the cupboard for weeks and had to finally do something with it. Boil in salted water until soft. Drain and leave in a bowl to cool, then mash. Add a handful of walnuts to a dry frying pan and toast then put into a bowl. Then toast a tablespoon of cumin seeds and add to the walnuts. If you have a food processor blitz them together, or if you’re a bit more old skool like me bash them with the end of a rolling pin until They’re like breadcrumbs. Add this mix to the squash along with a tablespoon of tahini paste, 1/2 minced garlic, salt & pepper, juice of half a lemon and a handful of breadcrumbs. You can add fresh or dried chilli if you want a kick. Mash it all together then put in a bowl in the fridge for a couple of hours to set and for the flavours to mix. Serve on bread, toast or rice crackers. We were both really happy with how this turned out.