While the soup is cooking, add 3 tbsp of the olive oil to a large frying pan and place on the hob over a medium heat. Add the onions to the hot oil, sprinkle in half of the salt, turn down the heat, and soften the onions for 15-20 minutes until softened and translucent. Whilst the pumpkin is roasting, heat the butter in a large pan over a medium-low heat. Add the chopped onions and garlic, scotch bonnet, thyme, allspice berries and a sprinkle of salt. Cook for about 10 minutes, or until the onions and garlic are soft and fragrant.

To make the soup, preheat the oven 220℃. Coat the pumpkin with a little rapeseed oil and sprinkle it with salt. Take a large piece of foil, spoon the pumpkin in the middle then seal up the edges to make a parcel. Place on a baking sheet then cook in the oven for about 35 minutes or until soft. Turn the heat up a little so that the onions caramelise and turn a lovely golden-brown colour, then remove them from the pan to a plate lined with kitchen paper. Carefully give the pan a gentle wipe with some clean kitchen paper to get rid of any leftover crispy onion residue, then return the pan to the heat. In a sieve, wash the red lentils and rice under cold running water until the water runs clear. Add the drained rice and lentils to a large soup pan and fill with the cold water. Place the pan on a high heat and bring everything up to the boil for 5 minutes, scraping off and discarding the foam that forms on the top.Raj’s mushroom soup with toasted seaweed and miso. Photograph: Raj Bahra Mushroom soup with toasted seaweed and miso

Add the remaining olive oil to the pan over a medium heat, and once hot, fry the cubes of Halloumi and bread, turning regularly, until golden brown all over. Add the olives to the pan and toast them for a couple of minutes too, then remove everything from the pan to a plate lined with kitchen paper.

Broadway

Heat a frying pan. Butter both sides of the bread then place into the pan and cook on one side for about 1 minute, until golden, then flip the bread over.