Add the habanero (or chilli flakes), tomato purée/paste, miso and plenty of pepper. Continue to fry for 3 minutes, stirring every now and then. Turn the heat down if the mixture starts to catch or burn. For the ragù, put 4 tablespoons of the oil into a large sauté pan on a medium heat with the onion, garlic, cherry tomatoes and fine salt. Fry, stirring often, for 8–10 minutes or until the onions are soft and golden and the tomatoes have broken down.

Meanwhile, make the salsa fresca. In a small bowl, mix the tomato, chilli, onion, oil, lime juice and half a teaspoon of flaked salt. Just before serving, stir in the coriander. large butternut squash (1.2kg), peeled, halved, deseeded and flesh cut into 2½cm cubes (800g net weight) Gnocchi would also work really well here instead of the beans; cook them in salted water before adding them to the roast tomatoes. Meanwhile, put all the ingredients for the bechamel in a blender with about 10 twists of the pepper mill and blitz smooth. To assemble the lasagne, cover the bottom of a small baking dish with lasagne sheets, about 20 x 20cm or a similar size, then spread over a fifth of the ragù. Follow with a fifth each of the cream, Parmesan and chives. Continue layering in the same way until you’ve used up all the ingredients. Drizzle over ½ tablespoon of the habanero oil, cover tightly with foil and bake for 20 minutes.Heat the oven to 240C (220C fan)/475F/gas 9. Put the cherry tomatoes in a 26cm round ovenproof pan or baking dish in which they’ll all fit snugly in a single layer. Add the coriander, garlic, oil, maple syrup, salt and plenty of pepper, and stir to coat. Roast near the top of the oven for 25-30 minutes, until softened and slightly charred. dried habanero chilli, seeds discarded, finely chopped (use less habanero or a pinch of regular chilli flakes if you prefer) Scotch bonnet chillies are very hot. If you prefer less heat, use one or two mild red chillies instead, or leave out the chilli altogether; there’s plenty of flavour coming from other directions here. The coconut milk is all but undetectable – it just helps create a creamy base for the sweet squash. Increase the heat to high, add the chopped prawns and fry for another 8 minutes, stirring every now and then, until the prawn mince has taken on some colour.

Once the tomatoes are roasted, stir in the drained butter beans and a tablespoon of water. Turn the grill to its highest setting. Top the beans with the bechamel, leaving spaces here and there for the tomatoes and liquid to bubble through when grilled, then drizzle with oil and grill, again near the top of the oven, until golden brown and bubbling – depending on the strength of your grill, this will take anywhere between five and 12 minutes, so keep an eye on it. (If you have a blowtorch, use that to get a uniform char on the surface once the bechamel has heated through.) Remove and set aside to cool for five minutes.Meanwhile, put all the ingredients for the habanero oil into a small saucepan and place on a medium heat. Mix well and heat until gently bubbling, about 1½ minutes. Remove from the heat and set aside. Once cool, transfer to a clean jar (you’ll only need a couple of tablespoons for this recipe).