Roast Pumpkin Bengali Biryani

• Place peeled pumpkin pieces and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 3-4 minutes. • Add another drizzle of olive oil, Bengal curry paste, garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

• Add basmati rice to frying pan and stir to coat. Add the hot water (1 1/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder. Stir to dissolve stock, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, roughly chop roasted almonds. • When the rice is done, gently stir through almonds, baby spinach leaves and roasted veggies. Season to taste.