Stuffed porchettaBy Jess CarterRecipe from James Martin’s Islands to Highlands (Quadrille, £25); photography by Peter CassidyBaked shallots and squash with a crispy rosemary, chilli, orange and olive oil breadcrumb toppingBy Jess CarterThis filling recipe from UK Shallots is good and approachable for busy home-cooks on weeknights: the number of ingredients is minimal, the oven pulls most of the weight and the end result is full of the good stuff. Serve as a main course with salad and crusty bread.