Roast squash and smoked almond parcels recipe
 This vegetarian dish contains many tasty elements, from the smoky squash pastry parcels to the creamy coconut labne and the spicy lentils. 1kg/2lb 4oz coconut yoghurt 1kg/2lb 4oz coconut yoghurt 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces1 red onion, cut into segments2 tbsp olive oilpinch salt150g/5½oz smoked almonds, chopped into small pieces in a blender300g/10½oz hummus1 garlic clove, grated on a microplane1 tbsp muscovado sugar5 sage leavessalt and freshly ground black pepper 500g/1lb 2oz butternut squash, peeled and cut into 4cm/1½in pieces 1 red onion, cut into segments 2 tbsp olive oil pinch salt 150g/5½oz smoked almonds, chopped into small pieces in a blender 300g/10½oz hummus 1 garlic clove, grated on a microplane 1 tbsp muscovado sugar 5 sage leaves salt and freshly ground black pepper 4 sheets bric pastry50g/1¾oz feta, drained and crumbled4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley2 free-range egg whites 4 sheets bric pastry 50g/1¾oz feta, drained and crumbled 4 handfuls chopped fresh herbs, such as basil, purple basil, fennel fronds or flatleaf parsley 2 free-range egg whites 250g/9oz dried puy lentils4 garlic cloves, grated1 thumb-sized piece fresh root ginger, peeled and grated1 cinnamon stickpinch cayenne pepperpinch garam masala50g/1¾oz tomato purée400ml tin coconut milk5 tbsp extra virgin rapeseed oil1 tsp salt1 tsp sugarsalt and freshly ground black pepper 250g/9oz dried puy lentils 4 garlic cloves, grated 1 thumb-sized piece fresh root ginger, peeled and grated 1 cinnamon stick pinch cayenne pepper pinch garam masala 50g/1¾oz tomato purée 400ml tin coconut milk 5 tbsp extra virgin rapeseed oil 1 tsp salt 1 tsp sugar salt and freshly ground black pepper 8 fresh coriander sprigs, roughly picked2 tbsp rose harissa 2 limes, each cut into 3 wedgescrushed ice 8 fresh coriander sprigs, roughly picked 2 tbsp rose harissa 2 limes, each cut into 3 wedges crushed ice Method To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy.To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy.To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper.To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the coconut labne, line a sieve with a muslin and add the yoghurt. Leave to drain over a bowl in the fridge for at least 2 hours or overnight until firm and creamy. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the filling, preheat the oven to 180C/160C Fan/Gas 4. Mix the squash, onion, oil and salt together on a baking tray and roast for 25 minutes or until tender, then leave to cool to room temperature. Leave the oven on. Mix the smoked almonds, hummus, garlic, sugar and sage together in a large bowl and stir in the squash mixture. Season with salt and pepper. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the parcels, line a large baking tray with baking paper. Lay out a sheet of pastry then spoon approximately 2–3 tablespoons of the filling on the right-hand side of the pastry sheet (not too much or it will be hard to close and leaving space around the edges). Scatter some cheese on top and then scatter over some herbs. Brush the outside border of the pastry with the egg white and then fold over the left-hand side of the pastry sheet and press down to seal. Repeat with the other pastry sheets and bake the parcels on the tray for 10–15 minutes until golden and crispy. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To make the lentils, place the lentils and 500ml/18fl oz water in a large saucepan and bring to a simmer. Cook for 10 minutes, then add the remaining ingredients and simmer for another 30 minutes until tender and thickened. Season with salt and pepper. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides. To serve, place the lentils in a bowl topped with the coriander. Drizzle the coconut labne with rose harissa and serve in another bowl. Serve the limes in a bowl with crushed ice. Serve the parcels on a serving platter with the bowls of sides.