Method

For the bake:

1. Preheat the oven to 190°C / 170°C (fan) / 375°F / Gas Mark 5
2. Grease the roasting tins or line with grease proof paper
3. Finely chop the onion
4. Peel and cut butternut squash into small cubes
5. Grate the carrots and drain and rinse the chickpeas. Put all of the ingredients to the side
6. Add 1 Tbsp. of oil to a pan. Once the pan is hot, gently fry the finely chopped onion for 2-3 minutes to soften. Once softened place to the side to add to the mix later
7. In a large bowl add the Mrs Crimble’s Homebake Stuffing mix or Breadcrumb Mix, puy lentils, chickpeas, fried onions and mix together
8. Dissolve the Kallo vegetable stock pots or cubes into 300ml of hot water
9. Add the remaining ingredients to the bowl. This should include the grated carrot, harissa paste, tomato paste, 2Tbsp. oil and vegetable stock
10. Fold together until there is no dry crumb visible
11. Lastly fold in the butternut squash
12. Bake in the centre of the oven for 35-40 minutes until the bake is piping hot
13. Remove from the oven and serve with your choice of vegetables and sauce. Try my sweet pepper and paprika sauce recipe below, poppet

For the Sweet Pepper and Paprika Sauce:

1. Slice the onions and peppers
2. Add 1Tbsp. oil to a pan and once hot fry the onions, garlic, and chopped peppers until lightly golden and then cover and sweat for 10 minutes
3. Add the paprika, tomato paste, 100ml hot water and balsamic vinegar
4. Season with salt and pepper
5. Cover again and lightly simmer for 10 minutes until the peppers are soft
6. Serve warm or cold