Vegetarian fanesca

Step 1: Melt 1 ⅜ oz butter with 1 tsp achiote oil or sweet paprika in a very large pot over a medium heat. Fry 1 onion for 7 minutes until soft, then add 3 cloves garlic, 1 tsp ground cumin and ½ tsp dried oregano for 1 minute.

Step 2: Add 1 ⅛ lb butternut squash or pumpkin, 1 courgette or marrow and 4 ¼ cups vegetable stock. Simmer for 20 minutes until the squash is falling apart. Blend about half the pot until smooth and return it.

Step 3: Whisk 4 tbsp smooth unsweetened peanut butter with a ladle of the hot broth until smooth, then stir it back in.

Step 4: Add 7 oz sweetcorn kernels, 5 ½ oz green peas, 5 ½ oz broad beans, skinned and 5 ½ oz white cabbage and simmer for 8 minutes.

Step 5: Add 2 ⅛ oz white rice, 7 oz cooked lima or butter beans, 7 oz cooked white beans, 5 ½ oz cooked chickpeas and 5 ½ oz cooked brown lentils, then 3 ¼ cups whole milk. Bring back to a gentle simmer and cook for 15 minutes over a low heat, stirring the bottom often, until thick like a creamy stew. Common mistake: high heat after the milk goes in; peanut and milk catch on the base fast and the whole pot tastes burnt.

Step 6: Stir in ½ cup single cream and season well with 2 tsp salt; fanesca needs plenty, especially without the salt cod.

Step 7: Serve in bowls topped with 4 hard-boiled eggs, slices of 1 ripe plantain, 3 ½ oz queso fresco or feta and 3 tbsp parsley.