Butternut squash soup with arugula pesto and pickled mustard seeds. Sauté a few handfuls of leeks, shallots, garlic and carrots in ghee, generously salt and peppering. Add one medium peeled and roasted butternut squash, a glass of medium dry sherry and cover with chicken broth. Cover and simmer until tender, then blend till creamy. Add a solid grating of fresh nutmeg. Embellish with pickled mustard seeds and any green, herbaceous purée.