Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Add your butternut squash cubes and gnocchi to a baking paper-lined baking tray (or two!) with a generous drizzle of vegetable oil Give everything a good mix up and put the tray in the oven for 20 min or until the squash is tender and golden and the gnocchi is crisp

While the gnocchi cooks, peel and finely chop (or grate) your garlic Peel and finely dice your shallot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat Once hot, add your sausage meat (remove the paper if required!) to the pan and cook for 5 min or until cooked through (no pink meat!), breaking it up with a wooden spoon as you go

Once beginning to brown, add the diced shallot and chopped garlic with most of your ground smoked paprika (save the rest for later!) Stir it all together and cook for 3-4 min or until the shallot has softened

Meanwhile, sprinkle half your grated Italian hard cheese (you'll use the rest later!) in a very thin layer onto a baking paper-lined baking tray (or two!) Shape into 1 circle per person and sprinkle the remaining ground smoked paprika over the top Put the tray[s] in the oven for 3-4 min or until the cheese has melted – these are your firework crisps Tip: Keep an eye on the firework crisps to make sure they don't burn!

Once the shallot has softened, add your tomato paste and smoked sea salt flakes to the pan and cook for 30 secs or until fragrant Boil half a kettle

Once fragrant, add your soft cheese, roasted butternut squash cubes and crispy gnocchi to the pan with 100ml [130ml] [170ml] boiled water and the remaining grated Italian hard cheese Stir it all together and cook for 1 min further or until everything is warmed through – this is your bonfire sausage & squash gnocchi

Top the bonfire sausage & squash gnocchi with a firework crisp and finish with a grind of pepper Enjoy!