Turn the heat up a little so that the onions caramelise and turn a lovely golden-brown colour, then remove them from the pan to a plate lined with kitchen paper. Carefully give the pan a gentle wipe with some clean kitchen paper to get rid of any leftover crispy onion residue, then return the pan to the heat.

Add the remaining olive oil to the pan over a medium heat, and once hot, fry the cubes of Halloumi and bread, turning regularly, until golden brown all over. Add the olives to the pan and toast them for a couple of minutes too, then remove everything from the pan to a plate lined with kitchen paper. To make the soup, preheat the oven 220℃. Coat the pumpkin with a little rapeseed oil and sprinkle it with salt. Take a large piece of foil, spoon the pumpkin in the middle then seal up the edges to make a parcel. Place on a baking sheet then cook in the oven for about 35 minutes or until soft. Heat a frying pan. Butter both sides of the bread then place into the pan and cook on one side for about 1 minute, until golden, then flip the bread over.Raj’s mushroom soup with toasted seaweed and miso. Photograph: Raj Bahra Mushroom soup with toasted seaweed and miso In a sieve, wash the red lentils and rice under cold running water until the water runs clear. Add the drained rice and lentils to a large soup pan and fill with the cold water. Place the pan on a high heat and bring everything up to the boil for 5 minutes, scraping off and discarding the foam that forms on the top. While the soup is cooking, add 3 tbsp of the olive oil to a large frying pan and place on the hob over a medium heat. Add the onions to the hot oil, sprinkle in half of the salt, turn down the heat, and soften the onions for 15-20 minutes until softened and translucent. Whilst the pumpkin is roasting, heat the butter in a large pan over a medium-low heat. Add the chopped onions and garlic, scotch bonnet, thyme, allspice berries and a sprinkle of salt. Cook for about 10 minutes, or until the onions and garlic are soft and fragrant.