Heat the oven to 180°C. Soak the cashews or sunflower seeds in boiling water for 15 mins. Wash and chop the leeks into half-moons. Remove the rosemary needles and finely chop them. Dice the onion and crush the garlic. Set everything aside.

Deseed the squash, reserving the seeds. Score the fleshy part and roast in a roasting tin, cut-side down, for 20-30 mins or until the flesh begins to collapse. Rinse and dry the pumpkin seeds then roast them in oil and salt for 15-20 mins on a separate tray.

Meanwhile, fry the onion and leek in a frying pan for 10 mins over a medium heat in plenty of olive oil with a pinch of salt and a few big twists of black pepper. Stir occasionally – don’t let them burn.

Add all the ‘cheesy’ sauce ingredients to a bullet or blender, including the soaked nuts, then set aside, add a splash of water to loosen.

Put the garlic, cumin, coriander, paprika and nutmeg, plus more oil if needed, into the frying pan with the onion and leek. Fry for 3 mins. Dissolve the stock cube in water and deglaze. Add the chickpeas and turn the heat to low.

The squash should be done by now. When it’s cool enough, scoop out the soft flesh with a spoon and pop it into the same blender. Whizz until you get a silky smooth sauce and season with salt and pepper.

Pour the cheesy sauce over the chickpea mix. Mix in well and leave on a low heat whilst you whizz-up the bread in a clean, dry bullet cup or blender. Add the crumbs to a large bowl, along with 1½ tbsp olive oil, the garlic powder, ½ tsp salt and the rosemary. Toss well to combine and layer over the chickpeas in a thin crust. Roast in the oven or under the grill until golden and bubbly.