Roast butternut squash, kale & chilli black beans

1. Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with baking parchment and spread out the frozen squash. Drizzle with half the olive oil, cumin, thyme and coriander and season well. Toss to combine and roast for 30 minutes, tossing and turning the tray around halfway, until browned on the edges.

2. Meanwhile, pull the leaves off the cavolo nero stalks. Wash in warm water and dry well. Roughly chop. Heat the remaining olive oil in a large saucepan over a medium heat. Fry the cavolo nero with a pinch of sea salt flakes for 2 minutes, stirring occasionally. Add the chilli beans and 50ml water, stir well and heat gently.

3. Tip the squash into the saucepan and gently fold everything together. You want to gently break up the roasted cubes of squash and combine it well with the beans and cavolo nero, but you don’t want it to turn into a purée.

4. The mixture is now ready to eat. My favourite way to serve it is in small soft tacos, with grated Cheddar, soured cream and mashed avocado. It’s also delicious with a baked potato, toasted pitta, in a quesadilla or on toast with a fried egg.