Preheat the oven to 180C fan/gas mark 6.

First, make the batter.

Tip the flour into a bowl and whisk in the eggs until everything is nice and smooth.

Gradually add the milk, whisking continuously until you are certain there are no lumps.

Season with salt and pepper and set aside.

Carefully peel the squash, as the skin can be quite thick and cumbersome to remove.

Cut the peeled squash in half (if you’re using a whole one) and scoop out the seeds.

Cut the flesh into chunky cubes about 2½-5cm.

Scatter the squash out over a roasting tin about 30cm x 25cm.

Trickle over the olive oil, sprinkle over the fennel seeds and chilli flakes, and season with salt and pepper.

Tumble everything together.

Roast the squash for 25-35 minutes, or until it has taken on a little colour and is pretty much tender.

Meanwhile, quarter and core the apples, then cut each quarter in two, giving 16 wedges altogether.

Take the squash out of the oven and add the apples, mushrooms, rosemary and sage.

Turn it all together, turn up the oven to 200C fan/gas mark 7 and return the tray to the centre of the oven for another 8-10 minutes.

Carefully remove the tray from the oven, and working quickly, turn the squash, apples and black pudding once more, using a fork to tease some of the ingredients apart, should they need it.

Pour in the batter then set the tin straight back in the oven.

Cook for 25-30 minutes, until the batter is puffed up and golden.

Serve at once.