Heat the oven to 220C (200C fan)/425F/gas 7 and line an oven tray with baking paper (reusable, ideally).

Put the cashews in a small, heatproof bowl, cover with boiling water and set aside to soak.

Top and tail the squash, then cut first across the belly and then into quarters. Scoop out and discard (or repurpose) the seeds, then cut each quarter into 4cm-wide wedges.

Rub two tablespoons of oil over the wedges, sprinkle with salt and lay the wedges on the lined tray. Bake for 15 minutes, flip on to the other sides, bake for another 15 minutes, then remove from the oven.

Now for the curry paste. Drain the cashews and put them in a blender with the shallots, garlic, chillies, ginger, turmeric, lime juice, sugar, six tablespoons of water, three tablespoons of oil and a teaspoon and a half of salt. Blitz to a paste.

Put four tablespoons of oil in a large pan on a medium heat and, once the oil is hot, scrape in the paste from the blender. Cook, stirring often, for five minutes, then add the tamarind paste, “fish” sauce and a litre of water. Stir, then add the cabbage and the roast squash, and bring the mixture up to a bubble.

Turn down the heat to a simmer for 10 minutes, or until the cabbage is tender, then taste and adjust the seasoning, adding more fish sauce for saltiness or lime, if you wish.

Ladle the curry into bowls and serve with jasmine rice.