Enjoy autumns bounty with our terrific tromboncino masala

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Head Gardener Ned created this gloriously autumnal masala to tackle a bumper crop of appropriately named Tromboncino squashes. Tromboncinos have a very long neck, which often curves back on itself. They’re a gift to the cook as they have few seeds and soft skins, which makes them easy to prepare. This soup-like recipe uses a homemade spice paste from Simon Hopkinson, which you can also find on our website.

1kg tromboncino squash, de-seeded and cut into hearty 5cm chunks

2 tbsp vegetable oil

2 onions, thinly sliced

3 cloves of garlic, crushed

2 tbsp masala spice paste

650g baby tomatoes

8 curry leaves

50g butter

Salt and pepper

Preheat the oven to 160/140 fan. In a large oven-proof pot, fry the onion and garlic in the oil until lightly golden. Add the spice paste and cook for 2 minutes. Add the tromboncino chunks, tomatoes and curry leaves and dot with the butter.

Bake in the oven for 90 minutes and serve in bowls.