2 Meals: Squash & Coconut Dal & Shakshuka With Naan

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish (or two!) with a matching lid with a drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then trasfer to an oven-proof dish and cover tightly with foil

Peel and chop your brown onion[s] into thin wedges, then once hot, add the onion wedges to the dish[es] and cook for 2-3 min or until starting to brown

Meanwhile, chop your creamed coconut roughly

Cut your lime[s] into wedges

Drain and rinse your green lentils and red lentils together under cold running water

Once the onion has started to brown, add the rinsed lentils to the dish[es] with your butternut squash cubes, curry powder, ground turmeric, ginger & garlic paste and chopped creamed coconut

Add your vegetable stock mix with 850ml [1.1L] [1.45L] boiled water and give everything a good mix up

Bring to the boil over a high heat, cover with a lid, then put the dish[es] in the oven for 30-35 min or until the squash and lentils are tender

Crush your cardamom pods open by squashing them with the side of a knife

Add your basmati rice to an oven-proof dish with the crushed cardamom pods and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your cardamom rice

Once the squash and lentils are tender, remove the dish[es] from the oven

Add the juice of half the lime wedges (not sure about citrus? try using less!), most of your cultured coconut (save some for garnish!) and a generous pinch of salt

Stir it all together and leave to stand for 5 min before serving (this helps the flavours develop) – this is your butternut & coconut dal

Serve half the butternut & coconut dal (you'll eat the rest tomorrow!) with the cardamom rice (Tip: Watch out for any cardamom pods!) and a lime wedge to the side

Drizzle the remaining cultured coconut over the dal and chop half your coriander roughly over the top with scissors (save the rest of the coriander for tomorrow!)

Dig in!

Cool the remaining butternut & coconut dal down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Transfer the remaining butternut & coconut dal to a large, wide-based pan (preferably non-stick, with a matching lid) with 50ml [65ml] [85ml] cold water and cook over a medium-high heat for 4-5 min or until piping hot throughout

Tip: Cooking for 4 or more? Use 2 pans!

Once hot, make 1 well per person in the pan, then crack in your egg[s] and cook, covered, for 3-5 min or until the egg is done to your liking – this is your butternut & coconut shakshuka

You can only reheat your food once, then enjoy straight away