MOROCCAN-STYLE LAMB AND BUTTERNUT SQUASH (Serves 4)

INGREDIENTS: 12 lamb chops, fat trimmed; 500g peeled and diced butternut squash, cut into 2cm pieces; 2tbsp olive oil; 2tsp ground cinnamon; 2tsp ground cumin; 2tsp ground coriander; 1tsp dried chilli flakes; salt and freshly ground black pepper For the couscous: 2tbsp olive oil; 1 onion, thinly sliced; 2 garlic cloves, crushed; 250g couscous; 500ml boiling-hot chicken stock (made with 1 stock cube); handful of mint leaves; handful of coriander leaves

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To finish: 30g feta cheese, crumbled; 15g flaked almonds, toasteMETHOD:

1. Preheat the oven to 200C (180C fan/gas mark 6) and line your largest baking tray with baking paper (or two smaller trays if your largest can’t fit everything in a single layer).

2. Put the lamb chops, squash, olive oil, cinnamon, cumin, coriander and chilli flakes into a large bowl. Season with salt and pepper, then massage the spices into the whole lot with clean hands.