Matt starts with a vegan spinach and ricotta cannelloni, using oat milk for the béchamel and a flavour-packed easy tomato sauce made in the oven. This vegan twist on comfort food is perfect for freezing and a great option for preparing in advance for a delicious dinner. 

Matt kicks off with a spicy condiment, showing us just how quick and easy it is to make your own chilli oil at home. He uses his oil to cook a fried egg and top a warming noodle soup, the perfect midweek dinner. The hero vegetable this week is butternut squash. The supermarkets are always full of them at really low prices, so Matt shows viewers how to make the most of them.