Inspired by Domestic Gothess, we’ve created a delicious version of a classic Brazilian dish here – a rich coconut sauce flavoured with lime, garlic, ginger and chilli and packed with some lovely veggies. We’ve used a Kabocha squash (dark green skin, deep orange flesh) because we love the nutty honey flavour, but any kind of squash would work well. A handful of green beans and some red pepper give a contrasting crunch. Served with rice, this feeds 4.

Ingredients: 1 squash; 2 tbsp olive oil; 1 onion; 2 tbsp coconut oil; 4 garlic cloves; 5cm chunk root ginger; 1 red chilli; 4 medium tomatoes; 400ml tin coconut milk; 250ml vegetable stock; 1 lime; 2 red peppers; 100g green beans; fresh coriander; salt & pepper.

Slice the squash in half and remove the seeds, then chop into bite size pieces (we leave the skin on but peel first if you like). Place in a roasting dish and toss with the olive oil, then roast for 30 mins. Meanwhile, heat the coconut oil in a large pan on a low heat and add the finely chopped onion. Cook for 10 mins, then add the finely chopped garlic and chilli and the grated ginger and cook for a further few mins. Add the chopped tomatoes and cook for 10 minutes. Pour in the coconut milk, veg stock and the juice of the lime, and season with salt and pepper, then bring to a simmer. Add the sliced peppers, green beans and the roasted squash and cook for 5 mins. Add more seasoning to taste and serve with rice and a scattering of fresh coriander.