Heat a large heavy-based pot over a medium heat and, in the following order, add the olive oil, diced onion, bashed garlic, cumin seed, ginger, salt and pepper, carrot and celery along with the cayenne pepper, if using. Sweat over a low to medium heat until the onion and vegetables soften a little and the cumin seeds are toasted. When you think you’ve enough flavour in your pot – the change in colour is a clue but you’ll know by the delicious aromas – add your chosen member of the squash family. Then barely cover with stock, cover with a lid and allow to simmer until the squash is cooked– about 20–25 minutes, but it will depend on what type of squash you used, so check by piercing with a knife. Allow to cool a little before blending. Add a little water if the soup needs thinning out. Check the seasoning for taste and serve garnished with fresh coriander

Rack of Irish Lamb:Preheat oven to 200°C / 400°F / Gas 6.Place the racks of lamb on a metal tray, sprinkle a little oil over it and season with salt and pepper put them in the preheated oven and cook to taste. Black Pudding Stuffing:Sweat of the diced shallots, add the chopped black pudding take from heat now mix in the butter, fresh herbs and 100-120g of breadcrumbs.Keep warm. Red Onion Marmalade:Peel the red onions, then slice them finely, pre-heat a deep pan, melt 30g of butter. Add 500ml red wine, 1 tablespoon Grenadine syrup, 3 tablespoons red wine vinegar, stir well and cook until all liquid has evaporated and the onions have a shiny purple colour. Keep warm. Rosemary Jus:Heat a saucepan, add 1 glass of red wine and chopped rosemary.Reduce by one third, add redcurrant jelly and add in the butter a little at a time. Herb Crust:Chop 25g parsley, dill mix the herbs, salt, pepper and the breadcrumbs in a food-processor until you have a rich green mixture. Presentation:Coat the outside of the lamb with the Dijon mustard; add the herb crust onto the mustard.Cut the lamb into 4 cutlet portions.Place the red onion marmalade in a ring (scone cutter) fill the ring to the half; fill the other half with the black pudding stuffing.Now place the lamb on top of the stuffing, drizzle some of the rosemary jus around the lamb, garnish with some chopped chives and tomato-concasse.