ROAST SQUASH AND CHICKPEAS WITH SPICY APRICOT SAUCE

This is a sort of deconstructed veggie tagine: chunky squash, nutty chickpeas and a rich tomato sauce, combining sweet, sour, salty and spicy elements. Serves 4

1kg (2lb 4oz) squash

2tbsp olive oil

400g tin chickpeas, drained and rinsed

Sea salt and black pepper

For the spicy apricot sauce

2tbsp olive oil

125g (4½oz) shallots, halved and sliced

75g (2¾oz) dried apricots, chopped

½tsp cumin seeds

2tsp freshly grated ginger

2 garlic cloves, grated or crushed ½tsp dried chilli flakes

400g tin tomatoes

1tsp sugar

2tbsp coarsely chopped preserved lemon (skin and flesh, no pips)

4tbsp chopped coriander

½ a lemon, to spritz with juice

Preheat the oven to 200°C/fan 180°C/gas 6. Cut the squash into wedges 3-4cm wide at the outer edge. Put them into a roasting dish and brush all over with 1tbsp oil. Season with salt and pepper

and roast in the oven for 45 minutes, or until the squash is tender and browned.

Toss the chickpeas with another 1tbsp oil and some salt and pepper; set aside. While the squash is in the oven, make the sauce. Heat the oil in a medium frying pan over a medium heat. Add the shallots with a pinch of salt. Once sizzling, turn the heat down and cook for 8 minutes, stirring once or twice.

Add the apricots and cumin and stir for 2 minutes. Add the ginger, garlic, chilli flakes and a twist of black pepper and cook for 1-2 minutes longer. Now tip in the tinned tomatoes with their juice. Add the sugar.

Bring to a simmer and cook for 5 minutes, stirring a few times, until the sauce is thick and pulpy. Take off the heat, stir in the preserved lemon and 3tbsp of coriander. Set aside. When the squash is tender, add the chickpeas to the dish and bake for 5-10 minutes.

Meanwhile, reheat the sauce. Place the squash wedges on a warmed platter or individual plates with the chickpeas. Spoon on the hot sauce and finish with the remaining coriander. Give each plate a squeeze of lemon juice, then serve.