Butternut Squash Almond Biryani

Peel and dice the squash (1 butternut). Place the [butternut squash] cubes onto a baking tray and drizzle with [olive oil for drizzling] and salt. Mix well and roast for 20 minutes. After 20 minutes, remove from the oven, tip the flaked almonds (50 g) onto one side of the tray and roast for a further 5 minutes to toast. Start 20m timer

Peel and dice the onion (1). Peel and grate the ginger (2 inch) and cloves (2 garlic). Cook the brown basmati rice (500 g) and puy lentils (250 g) according to packet instructions. Pick and roughly chop the fresh mint (1 handful) leaves. Chop the green bean (100 g)s into bite-size pieces.

Warm some [olive oil for frying] in a large pan over a medium heat. Add the onion (1), a pinch of salt and stir for 2-3 minutes. Add the [ginger] and [garlic cloves] and stir for 2-3 minutes. Mix through the garam masala (1.5 tbsp) and chili flakes (1 tsp), and cook for 2 minutes. Add the cooked [puy lentils] and stir for 1 minute. Add the chopped [green bean]s and stir for another minute along with water (150 ml). Add the cooked [brown basmati rice] and fold through the pan for 2 minutes to combine and coat. Finally mix through the roasted [butternut squash] pieces, chopped [fresh mint], a squeeze of lemon (1) juice and season with salt and pepper.

Sprinkle the [toasted flaked almonds] and [chili flakes] over the top of the dish. Serve with [mango chutney].