300 mL (10 fl oz) double cream
2 tsp Dijon mustard
700g (1 lb 9oz) Maris Piper potatoes, peeled
1 tsp freshly ground nutmeg
900g (2 lb) butternut squash, peeled, halved and deseeded
2 tbsp organic rapeseed oil
80g (2 3/4 oz) Parmesan, grated
salt and black pepper
700g (1 lb 9oz) rainbow or swiss chard
Preheat the oven to 180°C/gas 4. Line a 500g (1 lb 2 oz) loaf tin with clingfilm, leaving some overhanging, making a hole in each corner with a thin skewer, for drainage.
Put the cream into a pan and heat to almost boiling. Stir in the mustard. Thinly slice the potatoes and put in a bowl. Pour over the hot cream and season with nutmeg. Mix well and pile into a baking dish.
Cover with tin foil and bake for 45 minutes until very soft, then remove the foil and bake for a further 15 minutes.
Meanwhile, thinly slice the squash and toss with oil and Parmesan. Season well, pile into a second baking dish and bake for 1 hour until soft.
Dip 8 large chard leaves in boiling water for 1 minute to wilt. Refresh in cold water, pat dry and line the loaf tin leaving some overhanging. Cut the stalks from the remaining chard into pieces and blanch until soft. Drain, refresh and drain again. Do the same with the leaves. Squeeze out the moisture and roughly chop.
Assemble the pâté by adding half the potato mix into the loaf tin, followed by half the chopped chard, then half the squash. Repeat the layering.
Wrap the chard leaf overhang over the last layer and cover with the clingfilm. Put a baking sheet on top and some weights.
Set in the fridge for 4 hours or overnight. Serve with mustard vinaigrette.