Roast Squash, Chickpea & Harissa Lasagne

Heat the oven to 180°C. Use a pestle and mortar to bash and lightly grind the cumin seeds, then combine them with the ginger, cinnamon and a pinch of flaky sea salt. Finely dice the onion and carrots. Zest the orange.

Cut the squash in half lengthwise (no need to peel). Scoop out the seeds, then cut the flesh into ½cm-1cm crescents. Pick the coriander leaves from their stalks and roughly chop them up. Finely chop the coriander stalks.

In a large bowl or roasting tin, toss the squash in half of the olive oil until glossy, then add the spice rub and ensure each piece is well coated. Arrange over 2-3 baking trays, so they sit in one layer, and roast for 15-20 mins until soft and lightly browned.

Meanwhile, drizzle the remaining oil into a large saucepan set over a medium heat. Add the onion and a pinch of salt and sauté for 5 mins without colouring. Stir in the carrot and chopped coriander stalks and cook for 4-5 mins, stirring occasionally. Pour in the chickpeas and any stock in the jar, plus the chopped tomatoes, orange zest, honey, harissa, cinnamon stick and a generous amount of salt and pepper. Simmer for around 15 mins, so the sauce becomes glossy and reduces by one-third. Remove from the heat, pick out the cinnamon stick and orange zest, then stir through the coriander leaves.

In a mixing bowl, combine the crème fraîche, milk and two-thirds of the Parmesan.

Assemble the lasagne in a 2-2.5L ovenproof dish. Cover the base with a little less than one-third of the sauce, then a layer of pasta, then sauce, then pasta. Arrange the squash in one layer, then spoon and spread a touch more than one-third of the crème fraîche mixture on top. Now add another layer of pasta, then sauce plus any remaining squash. Top with a final layer of pasta and the remaining crème fraîche mixture, then cover with Parmesan. Bake for around 35 mins, until bubbling and golden.

Leave to rest for 10 mins before dividing into portions and serving with dollops of harissa to taste.