Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, Butternut Squash (22%), Onion, Carrot (9%), Sweet Potato (9%), Parsnip (5%), Potato (5%), Cream (Milk), Salted Butter (Milk), Vegetable Stock (salt, yeast extract, rice flour, vegetables (onion, celery, carrots), sunflower oil, turmeric, parsley), Salt, Red Chilli, Ground Cumin, Ground Black Pepper.
Dukkah (makes lots). Dry fry 225g of sesame seeds, 110g coriander seeds and 50g cumin seeds individually in a frying pan. Cool, add salt, pepper and 50g peeled roasted hazelnuts. Pulse in a food processor for a few seconds (it should be loose & grainy). Store in an airtight container.