Chickpea, Lentil and Squash curry

1 large onion, sliced

2tbsp oil

1tsp each ground coriander, fennel seeds, cumin, turmeric, garam masala, black pepper, chilli flakes and ground cinnamon

1tbsp fresh root ginger, grated

150g (5oz) red lentils

1/2 butternut squash, peeled and chopped

1  can chickpeas, drained and rinsed

3 handfuls baby spinach

juice 1 lemon

2tbsp each freshly chopped coriander and mint

Cook the onion in oil in a large saucepan until softened. Add the spices and fresh ginger, stir well and cook for a few minutes.

Season well. Add the lentils, squash and 700ml (11/4pt) water. Bring to the boil then simmer until the lentils are thick and mushy. Add the chickpeas and spinach and stir well until the leaves have wilted and the mixture is hot. Add the lemon juice and herbs. Serve with paratha, pappadums or a mixture of breads and the tomato and red onion salad.

For the salad, finely chop a red onion. Deseed and dice 4 medium tomatoes. Mix the two together. Add the juice of a lime and 2tsp chopped fresh coriander with some salt. Stir well.

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Butternut Squash quesadillas

 2oz) butternut squash, finely chopped

1 red pepper, sliced

1 red chilli, sliced

4 tbsp chopped olives

1 tsp paprika

4 corn flour tortillas

6 spring onions, finely sliced

½ pack fresh coriander, roughly chopped

100g (4oz) cheddar cheese, grated

Preheat the oven to 350F/ Toss the butternut with the red pepper, chilli, olives and paprika. Place on a baking tray, drizzle over the oil and roast for 25-30 minutes.

Heat a non stick frying pan over a medium heat. Place a tortilla in the pan and spoon over a third of the butternut squash mix. Scatter over some of the spring onions, coriander and both cheeses. 

Cover with another tortilla and heat for 1 ½ minutes before carefully flipping over and frying for a further 1 ½ minutes. Chop into wedges and serve with salad.