Heat the oven to 200°C/180°C fan/gas 6. Toss the butternut squash with 2 tbsp olive oil and plenty of seasoning in a roasting tin, then roast in the oven for 30 minutes until tender.

Meanwhile, make the white sauce. Melt the butter in a pan, then stir in the flour and mustard powder to make a roux. Cook for 2-3 minutes, then remove the pan from the heat and gradually whisk in the milk, followed by the stock. Return to the heat, bring to the boil and simmer for 6-8 minutes or until thickened enough to coat the back of a spoon. Season well.

Meanwhile, heat a glug more oil in a large frying pan and fry the chard stems over a medium heat with a little salt and pepper for 5 minutes until soft, then stir in the caraway seeds and cook for another minute. Add the chard leaves and stir over the heat until softened. Pour in the sherry, turn up the heat and let it bubble for 1 minute, then remove the pan from the heat and stir in the parsley, dill, roasted butternut squash, ricotta and 75g of the hard cheese. Season well.

Divide the mixture evenly among the lasagne sheets, rolling each sheet tightly to make a cannelloni tube, then arrange the tubes in the baking dish. Pour over the white sauce and sprinkle over the chopped hazelnuts, sourdough croutons, mozzarella pieces and remaining grated hard cheese. Bake for30 minutes until golden and bubbling. Serve with a green salad, if you like.