Chickpea, butternut squash and chorizo baked rice (pictured above)

Serves 4

• 300g butternut squash
• 150g diced chorizo
• 40g olive oil
• 1 large onion
• 1 green pepper
• 10 cloves garlic
• 2 tsp paprika
• 2 bay leaves
• 1 tbsp tomato puree
• 400g paella rice
• 1 litre chicken stock
• 0 black pepper
• 400g chickpeas
• 1 small handful flat‑leaf parsley

Step 1
Heat the oven to 180C/350F/gas 4.

Step 2
Toss the squash with the chorizo and a tablespoon of oil, and put on a tray in the oven for about 10 minutes to release the oil and for the squash to begin to soften.

Step 3
In a casserole dish, fry the onion and pepper in the remaining oil for eight to 10 minutes, until softened.

Step 4
Add the garlic, paprika, bay, tomato puree and rice, then toast and warm the rice through for a minute.

Step 5
Scrape the squash, chorizo and as much of the oil as possible into the rice, add the stock, season and spread the chickpeas over the top.

Step 6
Put a tight-fitting lid on the dish, or cover with foil, then roast for about 30 minutes, until the rice is tender and the liquid is absorbed.

Step 7
Remove from the heat and leave to rest for 10 minutes with the lid on.

Step 8
Serve with the chopped parsley.