Joe Jenne

1. Heat the oil in a large saucepan over a low–medium heat. Add a diced onion, thumb-sized ginger and 3 minced garlic cloves, cover with a lid and cook, stirring frequently, for 10 minutes or until softened, but not coloured.
2. Add 2 tbsp curry powder and lentils and stir well to make sure the lentils are well coated. Add the stock, bring to a simmer and then cook, stirring regularly, for 15–20 minutes, until the lentils are pale yellow and only retain a little bite.
3. Add the coconut milk and 150g spinach, turn off the heat and stir to combine. Replace the lid and leave the spinach to fully wilt. Season with salt and pepper.

1. Preheat the oven to 220C (200C Fan) and line a large baking tray.
2. Cut the squash thick (3cm) chunks. Place on the baking tray, drizzle with olive oil, sprinkle over the mixed herbs, season well with salt and pepper and roast for about 30 minutes, or until a knife inserts easily and the squash is starting to char on the edges.
3. Keep one third and roughly chop it. Store two thirds for later.
4. Heat the butter and a drizzle of olive oil in a large saucepan over a medium heat and add a diced onion. Stir, then cover and cook for about 5 minutes, stirring regularly, until soft and translucent.
5. Break a stock cube in a separate saucepan of boiling water, bring to a simmer and keep over a low heat.
6. Add 250g pearl barley and basil to the onion mixture and stir well. Turn the heat up to medium–high, add a splash of stock and leave to bubble for a minute or so, stirring continuously until the liquid has evaporated.
7. Reduce the heat to medium, add the stock to the pearl barley mixture one ladleful at a time, stirring continuously. Only add the next ladleful once the previous one has been completely absorbed. Repeat this process until the pearl barley is tender, but retains some bite. This should take about 20 minutes. Add the roast squash and ricotta and stir well. Season with salt and pepper to taste.

Serve with spinach, toasted pitta and hot sauce.

1. Mix 4 tbsp yoghurt with a grated garlic clove. Season with salt and pepper.
2. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool in cold water.
3. Meanwhile, heat the butter in a small saucepan over a low–medium heat. Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside.
4. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Peel the egg, break the egg in half and place on top of the yoghurt. Top with the browned butter and very finely sliced chilli. Serve with the toasted pitta strips for dipping.

1. Heat the oil in a small saucepan and add a diced onion and 3 minced garlic gloves. Add a pinch of salt and cook until softened. Add the tomatoes and sugar and season with black pepper. Simmer for 15 minutes over a low–medium heat.
2. Toast the pitta until well browned before blitzing to rough crumbs in a food processor or blender (alternatively, put the toasted and cooled pitta in a sealed bag and smash up with a rolling pin or a tin). Tip into a dry frying pan and toast further until fully dried out, crispy and brown. Set aside.
3. Set aside half the tomato sauce for tomorrow. To the rest add the sardines in spicy tomato sauce, using a fork to break up the sardines and mix into the tomato sauce.
4. Cook the pasta, drain, reserving the cooking water, and toss with the sardine and tomato sauce, adding a splash of the pasta cooking water if needed to loosen. Mix half of the toasted pitta breadcrumbs in a bowl with some basil leaves and red chilli. Place the remaining pitta breadcrumbs in an airtight container and store at room temperature. Sprinkle the pasta with the basil and breadcrumb mixture and serve.

1. Put 250g pearl barley, a stock cube and 750ml of boiling water in a saucepan. Stir well and bring to the boil. Reduce to a gentle simmer and cook for 35 minutes, until tender. When the barley is 3 minutes or so from being ready, add 40g peas to the pan and cover with a lid. Cook for 3 minutes, then drain well.
2. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add half a diced onion and cook, stirring, for 3 minutes. Add 1 minced garlic clove and cook for 30 seconds. Chop the squash into small bite-sized pieces and add to the pan. Stir-fry until heated through. Add the spinach and cook briefly until wilted.
3. Add the barley mixture and season with salt and pepper. Divide into two portions.

1. Cook the pasta according to the packet instructions.
2. Meanwhile, heat the oil in a large saucepan and add a diced onion and a pinch of salt. Cook over a medium heat for about 4 minutes until softened but not browning. Add the chilli and cook for 1 minute before adding the tomatoes and roast squash. Encourage the tomatoes and squash to break down by stirring regularly.
3. When the pasta is ready, drain, reserving some of the cooking water, and add to the onion mixture. Mix well and add some of the pasta cooking water to bring it all together. Serve topped with the breadcrumbs.