Peel the onion and finely chop it. Peel the garlic cloves and crush or finely chop them. Warm 1 tbsp oil in a large pan on a medium heat. Slide in the onion and garlic. Dust with 2 tsp each ground cumin and smoked paprika and a pinch of chilli powder (this chilli powder is nice and spicy, so use as much or little as you prefer). Add a little salt and pepper and fry for 5-8 mins, stirring occasionally, till slightly softened.

Meanwhile, trim the stalk and base off the butternut squash. Peel the squash, slice it in half vertically and scoop out the seeds. Finely chop or coarsely grate it. You can also whizz it in a food processor, if you have one. Chop the tomatoes into small chunks.

Tip the squash and tomatoes into the pan with the onions. Add 1 tbsp of the cocoa powder. Drain and rinse the lentils, and tip them into the pan. Pour in 300ml boiling water. Crumble in the stock cube. Stir, bring to the boil then reduce to a simmer. Pop a lid on the pan and cook for 25 mins, stirring occasionally, till the squash is softened and the sauce is thick.

Rinse the quinoa under cold water for 1-2 mins to wash off the soapy coating that can make the quinoa taste bitter. Tip into a small pan and cover with 300ml boiling water. Simmer for 10-12 mins till the water is absorbed. Remove from the heat and set aside for 5 mins.

Grate the cheddar. Roughly chop the coriander leaves. When the chilli is cooked, stir through the cheese and coriander leaves. Squeeze in the juice from half of the lime. Stir well. Have a taste and add more salt, pepper or chilli powder if needed.

Divide the quinoa between a couple of bowls and top with the squash and cheddar chilli. Top with splodges of crème fraîche and serve with wedges of the remaining lime half on the side.