Preheat your oven to 200°C/Fan 180°C/Gas 6. Cut the squash in half and scoop out the seeds. Cut each half into 4-6 2cm-thick wedges. Place on a lined baking tray. Drizzle over 1 tbsp olive oil and season. Slide into the oven for 25 mins.

Tip the rice into a bowl and cover with cold water. Whisk for a couple of mins till the water turns cloudy. Drain and rinse it well. Crush the cardamom pods with the back of a knife to split them open.

Peel and finely chop the onion. Trim and finely chop the carrot. Heat ½ tbsp oil in a large saucepan. Add the onion, carrot and cardamom pods and seeds. Fry for 3 mins till softened. Tip in the rice. Pour in 300ml boiling water and a good pinch of salt. Pop on a lid and cook for 25 mins till the water has been absorbed and the rice is tender.

Finely chop the parsley stalks. Roughly chop the leaves. Zest and juice the lemon. Stir half the juice through the ricotta. Season the ricotta generously.

When the squash has cooked for 25 mins, sprinkle over the dukkah and sesame seeds. Turn the squash wedges a few times to coat them well. Place the tray back into the oven for 15 mins till the squash is softened and caramelised at the edges.

Fold the parsley stalks and half the leaves through the cooked rice. Put the lid back on to keep warm.

Place the frying pan on the heat. Drizzle in 2 tbsp olive oil. Add a pinch of chilli powder and the lemon zest. Sizzle for 2 mins then remove from the heat.

Spoon the rice onto a couple of plates. Top with squash wedges. Spoon on the lemon ricotta. Scatter over the parsley leaves. Drizzle over the spiced oil.

Lotta Ricotta^ Whisk your leftover ricotta with an egg, a splash of milk, 100g plain flour and a pinch of baking powder and salt to make a thick batter. Fry spoonfuls in an oiled pan over a medium heat to make ricotta hotcakes. Delicious for breakfast with fresh fruit.