Halve the butternut squash and scoop out the seeds (see our tip for how to make the most of them). Chop the squash into bite-size pieces. Peel and thinly slice the red onion.

Warm a large pan on a medium heat for 1 min then pour in ½ tbsp olive oil. Add the onion to the pan and fry for 8 mins till glossy and lightly browned.

While the onion fries, peel and grate or finely chop the ginger. Add the ginger and 1 tsp harissa paste (it's spicy, so use as much or as little as you prefer) to the onion with a good pinch of salt and pepper. Cook and stir for 1 min.

Add the squash to the pan. Tip in the tin of chickpeas, including the liquid, and pour in the tin of chopped tomatoes. Half-fill the tin with around 200ml cold water and add that too. Stir to mix, pop on a lid and bring to a bubble. Lower the heat and simmer for 20 mins till the squash is tender when pierced with a knife. Stir occasionally.

While the tagine simmers, set a small frying pan on a medium heat and add the flaked almonds. Toast for 2-3 mins, shaking the pan, till golden and nutty smelling. Tip out onto a plate.

Trim the dry ends off the cavolo nero, then finely slice the leaves. Finely slice the mint leaves.

When the tagine has simmered for 20 mins, add the shredded cavolo nero and stir it through. Simmer for 5 mins, lid off, till the cavolo nero has softened. Taste the tagine and add more salt or pepper if you think it needs it.

Scoop the tagine into a couple of warm bowls. Dollop 1 tbsp yogurt over each bowl and top with the mint and toasted almonds to serve.