Put a frying pan on high heat and add the pine nuts (no oil). Toast for a couple of minutes until golden, shaking the pan to avoid them burning. Remove the pan from the heat and tip the pine nuts into a small bowl. Halve, peel and roughly chop the onion. Remove the top and bottom from the carrot and coarsely grate (no need to peel). Quarter the chestnut mushrooms. Peel and grate the garlic (or use a garlic press).

Return the frying pan to medium heat with a drizzle of oil. Add the onion and mushrooms and cook, stirring, until soft, 4-5 mins. Add the Worcester sauce reduce by half then add the finely chopped tomatoes, stock pot and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock pot. Lower the heat to medium and stir in the carrot. Simmer until thick and tomatoey, 10-12 mins.

Put a large saucepan of water with a pinch of salt on to boil for the squoodles. Meanwhile, roughly chop the basil (stalks and all). Pop the toasted pine nuts into a freezer bag and bash with the base of a saucepan. Return to the bowl and add half the basil. Gradually stir in a little olive oil until you have a thick drizzling consistency.

When your bolognese is nearly ready, and the water is boiling. Add the butternut squash noodles to the water and cook until tender, 2-3 mins. When cooked, drain into a colander then return to the saucepan and season with salt and plenty of pepper. Stir through half the drizzle.

Stir the remaining basil through the bolognese. Taste and add salt and pepper if necessary.

Serve the butternut squash noodles in bowls topped with a helping of bolognese. Finish with the remaining basil and pine nut drizzle. Enjoy!