serves 4 ingredients

25g/1oz butter

175g/6oz onion, finely chopped

1 tablespoon minced fresh ginger 175ml/6fl oz freshly squeezed

orange juice

2 tablespoons clear honey 1⁄2 teaspoon salt 1⁄4 teaspoon ground coriander 1⁄4 teaspoon ground cardamom 1⁄8 teaspoon ground nutmeg 225g/8oz sweet potato, cut into

2cm/1⁄2in pieces 225g/8oz butternut squash, cut into

2cm/1⁄2in pieces 225g/8oz canned cooked butter

beans, drained and rinsed 225g/8oz quinoa 50g/2oz cranberries, chopped

• Melt the butter in a large saucepan over a medium-high heat. Add the onion and ginger, and sautй, stirring, until the onion is softened. Stir in the orange juice, 150ml/5fl oz water, honey, salt, coriander, cardamom and nutmeg, and bring to the boil.

• Stir in the sweet potato and squash, and bring back to the boil. Reduce the heat to a simmer and cook, uncovered, for 7 minutes. Stir in the butter beans and quinoa, and return to the boil. Reduce the heat and simmer, covered, for 15 minutes.

• Stir in the cranberries and simmer, covered, for a further 5 minutes. Serve hot.