500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces
8 fresh coriander sprigs, roughly picked
1 garlic clove, grated on a microplane
4 garlic cloves, grated
1 thumb-sized piece fresh root ginger, peeled and grated
2 limes, each cut into 3 wedges
4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley
1 red onion, cut into segments
5 sage leaves
400ml tin coconut milk
250g/9oz dried puy lentils
150g/5½oz smoked almonds, chopped into small pieces in a blender
salt and freshly ground black pepper
pinch cayenne pepper
1 cinnamon stick
pinch garam masala
2 tbsp rose harissa
1 tbsp muscovado sugar
2 tbsp olive oil
5 tbsp extra virgin rapeseed oil
pinch salt
1 tsp salt
1 tsp sugar
50²µ/1¾´Ç³ú tomato purée
2 free-range egg whites
50²µ/1¾´Ç³ú feta, drained and crumbled
300²µ/10½´Ç³ú hummus
4 sheets bric pastry
1kg/2lb 4oz coconut yoghurt