A rich and aromatic curry by Yotam Ottolenghi that makes a ‘wow’ every time! It is hands down our favourite curry – a masterpiece of deliciousness and very easy to whip up. The flavours intensify with a little longer cooking, and it’s worth the wait. Serves 4.

Ingredients: 1 medium butternut squash (you could also use pumpkin or sweet potato); olive oil; 1 onion; 1 carrot; 4 garlic cloves; chunk of fresh ginger; 2 tsp tomato paste; 1 tbsp mild curry powder; 1/2 tsp garam masala; 1 small baking potato; 2 tbsp soy sauce; 1/2 tbsp maple syrup; 2 tbsp coriander leaves; 1 lime.

Peel, chop and de-seed the squash, then combine in a large bowl with 2 tbsp olive oil and a good scattering of salt and pepper. Roast in an oven tray, lined with baking paper, at 220°C for 30 mins until cooked through and golden brown, then set aside.

Heat a glug of olive oil in a large pan on a medium heat, then fry the chopped onion and carrot until softened and lightly browned. Add the finely chopped garlic and ginger, the tomato paste, and the spices. Cook for a minute more until fragrant.

Add the chopped potato, soy sauce, maple syrup, 850ml water, 1/2 tsp salt and a good grind of pepper. Leave to simmer for at least 15 mins (longer if you have time), until the liquid has reduced slightly and the vegetables have cooked through. Gently stir in the roast squash and cook for a few more mins to heat through. Serve with rice, a scattering of fresh coriander, and a squeeze of lime.