Ingredients - Serves 4

250g Butternut squash
500ml Vegetable stock
35ml Double cream
1tbsp Maple syrup
Olive oil to cook
Seasoning

Method

For the veloute

1. Peel the butternut squash and remove the seeds, then cut the butternut squash into rough 2cm by 2cm cubes.

2. Put the butternut squash into a roasting pan and drizzle with olive oil and season. Roast at 180°c for approximately 20 minutes until golden brown, remove from the oven at this stage.

3. Transfer to a large heavy bottomed pan and cover with the hot vegetable stock.

4. Cook out on a low heat for about 20 minutes, add the cream, maple syrup and liquidise.

5. Pass through a strainer and adjust the seasoning to taste

For the Parmesan crisps

(Allow 25g grated Parmesan per portion)

1. Sprinkle the Parmesan into whichever shape desired with a thickness of about 2mm onto a non-stick baking mat or greaseproof paper.

2. Sprinkle some freshly chopped thyme, rosemary or cracked black pepper on top if desired

3. Cook in a hot oven (about 200°c) until fully melted and golden brown.

4. Remove from the oven and allow to cool, as the cheese cools it will become crispy

To serve

1. Pan fry 4 or 5 wild mushrooms per person then sprinkle lightly over the veloute and top with the Parmesan crisp and chopped parsley.