• 1 tablespoon olive oil
• 20 g (¾ oz) butter

Heat the oil and butter in the insert pan of a slow cooker or a frying pan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chilli, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker, along with the pumpkin, lentils, stock a