Japanese-Style Feast W. Teriyaki Squash Wedges & Tofu Karaage

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

Add your seasonal squash to a large piece of tin foil (or two!) with a generous splash of boiled water and a generous pinch of salt and pepper, then scrunch the foil around the squash to form a tightly sealed parcel and add to one side of a baking paper-lined baking tray (or two!)

Put the tray in the oven and cook for an initial 25 min or until tender

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully, then add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces

Add your the smashed cucumber to a small bowl with your shichimi togarashi, half your rice vinegar (you'll use the rest later!) and half your toasted sesame seeds (you'll use the rest later!) and toss – this is your smashed shichimi togarashi cucumber

Drain your tofu and pat it dry with kitchen paper, then tear the tofu into large chunks

Dissolve 1/2 tsp of your cornflour per person (you'll use the rest later!) with 60ml [80ml] [100ml] boiled water in a jug

Add your ketjap manis, ginger & garlic paste and the remaining rice vinegar with half your soy sauce (you'll use the rest later!) and agave and stir it all together

Put the bowl in the microwave for 30 secs or until the sauce has thickened, then set aside to cool – this is your teriyaki sauce

Combine the tofu chunks and your curry powder in a bowl with the remaining cornflour and the remaining soy sauce and mix until fully combined – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated tofu to the pan and cook for 12-15 min or until golden and crispy – this is your tofu karaage

Once the squash wedges have had 25 min, remove the tray from the oven and spoon over most of the teriyaki sauce (save the rest for later!) then sprinkle with the remaining toasted sesame seeds

Return the tray to the oven for a final 5 min or until sticky – this is your teriyaki roasted squash wedges

Add your mayo and sriracha (can't handle the heat? Go easy!) to the remaining teriyaki sauce and stir it all together – this is your sriracha teriyaki mayo