John Whaite served up a tasty butternut squash and lentils soup on Steph’s Packed Lunch.

The ingredients are: 500g butternut squash, 3 heaped tbsp red curry paste, 2 litres stock of your choice, 350g red split lentils, Juice of 2 limes and Coarse black pepper and sea salt flakes.

To serve: Crusty bread, buttered.

See recipes by John in his book titled:A Flash in the Pan: Simple, speedy stovetop recipes available from Amazon now.