Butternut squash, chickpea and blue cheese pancakes

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Bring a medium pan of vegetable stock to a simmer, then add the squash and cook for 5 minutes or until just soft. Add the chickpeas and cook for 1 minute, then drain.
2. Heat a little oil in a frying pan over a medium heat, then gently fry the onion until soft. Add the squash and chickpeas with the crème fraîche and toss.
3. Trim the pancakes to fit a 1.5 litre ovenproof dish, then layer with the squash mixture, crumbling plenty of blue cheese between the layers. Top with blue cheese and cheddar then bake for 30 minutes.