My pork vindaloo

Preheat the oven to 180°C.

Peel the neck end of the squash and chop into 2cm dice.

Peel the onions and chop the same size.

Peel and halve the garlic cloves.

Toss it all in a large shallow non-stick casserole pan with 1 tablespoon of olive oil and roast for 40 minutes.

Meanwhile, pile the flour into a large bowl with a small pinch of sea salt, then gradually add 150ml of water and mix into a dough.

Knead on a flour-dusted surface for 2 minutes, then divide into 4 equal balls and roll out thinly.

Dry fry for 1 minute on each side in a non-stick frying pan on a high heat, then wrap in tin foil and, when you switch the oven off, pop the foil parcel in to keep warm.

Transfer the casserole pan to a medium-high heat on the hob.

Pour in the tomatoes and 1 tin’s worth of water, breaking up the tomatoes with a spoon, then simmer for 10 minutes.

Return the frying pan to a high heat alongside, then trim the pork of any sinew, chop into 2cm chunks and place in the pan with ½ a tablespoon of oil.

Stir-fry for 5 minutes, then add the curry leaves, paste and 4 tablespoons of red wine vinegar, stirring for 1 minute until well coated and the pork is just cooked through.

Tip it all into the squash pan, stir together well, and season to perfection.

Serve with the warm chapatis on the side.