Ingredients

• Preheat the oven to 180ºC
• Prepare the butternut squash by cutting in half and removing the  seeds. Then cut in to 1-2cm cubers (no need to peel!)
• Put the squash, salt, pepper and nutmeg into a roasting tin and drizzle with hillfarm rapeseed oil and cover with 150ml of water. Roast for an hour.
• Melt the butter and 1tbsp of rapeseed oil in a large pan. Fry the onion, carrot, celery and grated ginger for a few minutes before adding the stock. Bring to the boil with lid on and allow to simmer for 10 minutes.
• Remove from heat and add the roasted butternut squash and liquidise in the pan using a stick blender.
• Return to the heat and taste for seasoning. If you would like some extra protein, add 3 tbsp dried red lentils and simmer for 15 minutes until softened.
• Serve in warm bowls or mugs, sprinkled with Munchy Seeds and crumbled feta.

Method

1. Boil the potatoes in well-salted water for about 15 minutes until tender. Meanwhile, mix together the mustard, sour cream, mayonnaise, a dash of red wine vinegar and a pinch of sea salt. Cut the cooked potatoes while they are hot into halves, or quarters and toss with the dressing, then leave to cool.
2. Stir the remaining ingredients into the potato mixture, keeping back a few of each of the herbs for garnish, then, when the potatoes are cool, garnish with the herbs and a twist of black pepper and serve with the ham.