1

Heat the oven to 180°C. Soak the cashews or sunflower seeds in boiling water for 15 mins. Wash and chop the leeks into half-moons. Remove the rosemary needles and finely chop them. Dice the onion and crush the garlic. Set everything aside.

2

Deseed the squash, reserving the seeds. Score the fleshy part and roast in a roasting tin, cut-side down, for 20-30 mins or until the flesh begins to collapse. Rinse and dry the pumpkin seeds then roast them in oil and salt for 15-20 mins on a separate tray.

3

Meanwhile, fry the onion and leek in a frying pan for 10 mins over a medium heat in plenty of olive oil with a pinch of salt and a few big twists of black pepper. Stir occasionally – don’t let them burn.

4

Add all the ‘cheesy’ sauce ingredients to a bullet or blender, including the soaked nuts, then set aside, add a splash of water to loosen.

5

Put the garlic, cumin, coriander, paprika and nutmeg, plus more oil if needed, into the frying pan with the onion and leek. Fry for 3 mins. Dissolve the stock cube in water and deglaze. Add the chickpeas and turn the heat to low.

6

The squash should be done by now. When it’s cool enough, scoop out the soft flesh with a spoon and pop it into the same blender. Whizz until you get a silky smooth sauce and season with salt and pepper.

7

Pour the cheesy sauce over the chickpea mix. Mix in well and leave on a low heat whilst you whizz-up the bread in a clean, dry bullet cup or blender. Add the crumbs to a large bowl, along with 1½ tbsp olive oil, the garlic powder, ½ tsp salt and the rosemary. Toss well to combine and layer over the chickpeas in a thin crust. Roast in the oven or under the grill until golden and bubbly.