Heat the oven to 180 degrees celsius or 160 degrees celsius if you are using a fan oven.

Place the spinach in a sieve and add a few mugs of boiling water over it to wilt it. Squeeze out as much moisture as possible and chop up and set aside.

Grate the butternut squash, golden beetroot, radishes and apple and place in a colander or sieve and squeeze out as much moisture as possible and set aside. Make sure you don't skimp on this step. It's important that the grated veg and fruit are as dry as possible.

Cut the chicken pieces into large chunks and place in a food processor along with the rest of the ingredients, including, the spinach and grated veg and fruit you have already prepared. Run the processor until everything is totally combined.

Take a 2lb bread loaf and line it with the bacon.

Place the mixture into the bacon lined bread loaf and press down so the mixture is firmly pressed into the bread loaf.

Place the tin in the oven and cook for 30 minutes.

Once cooked, drain the juices from the tin into a jug and flip the loaf onto a tray. Place under a grill for 5 to 10 minutes until the bacon is lovely and crispy.

Cut into slices and serve with flat green beans or a green salad. You can pour the juices you have drained over the sliced meat loaf before serving if you wish.