ROAST PUMPKIN W-SPICED RICE

INGREDIENTS

300g basmati rice

1kg squash, halved, deseeded and cut into 1cm half-moons

5 TBSP olive oil

3 brown onions, peeled and thinly sliced

4 cloves smoked garlic, very thinly sliced

1 ½ TSP ground cumin

1 ½ TSP garam masala

½ TSP turmeric

2 green chillies, finely chopped

1 small bunch coriander, leaves picked, stalks finely chopped

200g cavolo nero, leaves stripped from stalks and roughly chopped

1 lemon

INSTRUCTIONS

Heat the oven to 200C. Rinse the rice until the water runs clear, then soak in warm water until you’re ready to cook it.

Arrange the squash in a single layer on a large baking tray, drizzle over three tablespoons of oil and season with a pinch of salt and pepper, then roast for 30 minutes until tender.

Meanwhile, heat a large saucepan for which you have a tight-fitting lid on a medium flame, add the remaining rapeseed oil and, when warm, add the sliced onions and smoked garlic. Sweat for eight minutes, then add the spices, chillies, coriander stalks and a teaspoon and three-quarters of salt. Cook for four minutes, until the onions start to brown, then add the cavolo nero.

Gently stir in the soaked and rinsed rice, add 600ml warm water and cover the pan. Turn down the heat to a whisper and leave to cook for 20 minutes. Turn off the heat and leave to steam with the lid still on for a further 10 minutes.

When both the rice and the squash are cooked, gently fold the squash into the rice and pour out on to a platter (or spoon on to individual plates). Serve with a generous squeeze of lemon and a scattering of coriander leaves.