Preheat the oven to 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Pop the diced butternut squash onto a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.

Meanwhile, halve, peel and chop the shallot into small pieces. 10-12 mins before the butternut squash is ready, add the broccoli to the tray. Drizzle with oil, and cook until lightly charred.

Heat a drizzle of oil in a large frying pan. Once hot, add the shallot and cook until softened, 3-4 mins, stirring occasionally. Once softened, add the korma curry paste, honey, vegetable stock paste, and water for the curry (see ingredients for amount), stir together. Bring to the boil and simmer until thickened, 4-5 mins, stirring occasionally. Add the creme fraiche and stir until fully combined. Remove from the heat.

Once the butternut squash and broccoli is roasted, stir it into the curry. Bring to the boil and simmer for 1-2 mins.

Taste and season the curry with salt and pepper if needed. TIP: Add a splash more water if the curry looks dry. Divide the rice between plates and top with the korma style curry. Enjoy!