Dr Rupy served up a tasty and speedy butternut squash biryani with cashew nuts on Steph’s Packed Lunch.

The ingredients are: 1 tbsp, ghee or olive oil, 1 red onion, sliced, 10cm ginger, grated, 50g cashews, 200g butternut squash, 1cm cubed, skin on, seeds removed, bay flea, cardamom pod, 2 tsp garam masala, 1/2 tsp turmeric, 100g brown long grain rice, 1/2 can chopped tomatoes and 20g kale leaves, shredded.

To serve: fresh coriander and toasted cashew nuts

See recipes by Dr Rupy in his book titled: Doctor’s Kitchen 3-2-1: 3 Portions of Fruit and Veg, Serving 2 People, Using 1 Pan available from Amazon now.