Braaied gem squash

Step 1: Get the braai going and let the fire burn down until the coals are covered in grey ash and you can hold your hand above the grid for 5–6 seconds. For the oven, heat it to 400°F (350°F fan).

Step 2: Cut each 4 gem squash in half around its middle with a heavy knife and scoop out the seeds with a spoon. Trim a thin slice off the base of each half so it sits flat.

Step 3: Set each half on a square of foil, shiny side in. Season the hollows with ½ tsp salt, ¼ tsp black pepper and 1 pinch ground nutmeg, and drop a piece of 1 oz butter into each.

Step 4: Spoon 5 ½ oz sweetcorn kernels into the hollows, then wrap each half loosely in its foil, crimping the top so the filling can steam without leaking.

Step 5: Set the parcels upright on the grid over the coals, or on a baking tray in the oven, and cook until a skewer slides into the flesh through the foil with no resistance.

Step 6: Open the foil, scatter 2 ⅛ oz cheddar over the filling, close loosely and cook until the cheese has melted. In the oven you can leave the parcels open so the cheese browns.

Step 7: Serve in the foil, with teaspoons for scooping the flesh from the skin.