For a comforting plant-based dinner try a creamy roasted butternut squash dhal full of plant protein and nutrients.

Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for ...

Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy. Add the panch phoran and, once you hear the spices pop, take off the heat. To serve ...