In celebration of two of the nation’s favourites – Jamie Oliver, who is back with his latest book Together: Memorable Meals, Made Easy, and curry – we mark National Curry Week (4-10 October) by sharing Jamie’s delicious dishes from the new book’s Curry Night chapter, perfect for special moments and celebrations with friends and family

BE FRAGRANT SQUASH CURRY

Chickpeas, ginger, spices and coconut milk Serves 6 + 2 leftover portions

INGREDIENTS

• 1 butternut squash (1.2kg/2½lb)

• Olive oil

• Salt and freshly ground black pepper

• 1 onion

• 2 cloves of garlic

• 4cm/1½in piece of ginger

• 1 tsp coriander seeds

• 1 tsp fenugreek seeds

• 1 tsp medium curry powder

• 300g/11oz ripe cherry tomatoes

• 2 tinned pineapple rings in juice

• 1x 400ml tin of light coconut milk

• 1x 400g tin of chickpeas

• 2 sprigs of coriander, to serve (optional)

GET AHEAD

1. Preheat the oven to 180°C, 350°F, Gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm/3/4in chunks. Place in a roasting tray, toss with 1 tbsp of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelised.

2. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a non-stick pan on a medium-high heat with the coriander and fenugreek seeds and the curry powder, stirring until lightly charred all over.