(Based on and adapted from a River Cottage recipe by Hugh
Fearnley-Whittingstall)
Ingredients :
400 ml Tomato Concasse (approx 1⁄2 Kilo fresh Tomatoes)
300 g Squash or Pumpkin
2 Tbs Olive oil (not extra virgin)
2 Lge Onions
2 Garlic cloves
I stick of celery finely sliced.
1 tsp fresh ground blk pepper
1 tsp cinnamon
1 tsp ground ginger
1 tsp turmeric
8 saffron strands crushed
Handful of chopped parsley
Same for chopped coriander
1.2 litres of vegetable stock
2 Bay leaves

Instructions:
Heat the oil in a saucepan and sauté the onions until golden then reduce heat and add garlic, celery, pepper, cinnamon, ginger and turmeric and continue cooking for a few minutes until the spices “have cooked out”.
Add the saffron, tomato sce,coriander and parsley continue cooking on a low heat for approximately 15 minutes. Peel and deseed the squash/pumpkin and cut into large dice then add along with the bay leaves and the stock. Cover and simmer for around 25-30 minutes. You can serve on its own or with other veg or pasta.