To make 500g dip

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1 large butternut squash (about 1kg)

Generous pinch saffron

Generous pinch ground turmeric

½ tsp ground ginger

½ tsp table salt

2 tbs preserved lemon purée (you can buy it ready made or blitz some preserved lemons to form the paste)

2 tbs olive oil

Sprinkling of chilli flakes to garnish (optional)

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1. Heat your oven to 200C fan.

2. Halve the butternut (skin on) lengthways, scoop out the seeds and criss-cross the flesh with a sharp knife to score gently. Place in a deep tray and add about 100ml water to the tray. Cover with tin foil and cook for 20 minutes, then remove the cover and roast for another 20-25 minutes until a knife goes in super easily.

3. Once cool enough to handle, use a spoon to scoop out all the flesh and set it in a colander to strain off the water for at least an hour, but you can even leave it like that overnight.

4. Blitz the flesh and measure out about 500g of purée.

5. Heat 20ml water in a frying pan. Once boiling, add the saffron, turmeric and ginger and remove from the heat. Rest for 10 minutes.

6. Return the spice pan to the heat, add the olive oil and preserved lemon paste and mix to combine. As soon as they start to bubble, add the butternut purée and mix well to combine all the flavours. Taste for salt and add a little more if needed, remove to a serving bowl and garnish with a little chilli flakes and serve.