Squash, winter herb & crispy butter bean pie - Good Food Middle East

Ingredients

• 250g plain spelt flour, plus a little extra for dusting
• 125g cold unsalted butter, cubed
• a few sprigs each of rosemary and thyme, leaves picked and finely chopped
• 1 lemon, zested
• 25g mature cheddar, grated
• 1 medium egg yolk
• 700g butternut squash, peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 3 bulbs of garlic, cloves separated and peeled
• 1 tsp balsamic vinegar
• 1 tbsp runny honey
• 2 sprigs each of rosemary and thyme, leaves picked and finely chopped, plus extra to serve
• 220g lancashire cheese or mature cheddar, crumbled or cut into cubes
• 150g crème fraîche
• ½ lemon, juiced
• 1 tbsp wholegrain mustard
• small bunch of parsley, finely chopped
• dash of vegetarian Worcestershire sauce (optional)
• 2 large eggs, beaten
• 2 x 400g cans butter beans, rinsed and drained
• a drizzle of olive oil
• 2 sage sprigs, leaves picked and finely chopped, plus extra to serve