Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Pop the diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

In the meantime, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

While the rice cooks, peel and grate the garlic (or use a garlic press).

Zest and halve the lime. 

In a small bowl, combine the soured cream and lime zest.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, stir in the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Cook until fragrant, 1-2 mins.

Lower to medium heat, then add the water for the sauce (see pantry for amount) and veg stock paste. Simmer until thickened, 2-3 mins.

Add the peas, cooked rice, honey and butter (see pantry for amount) to the frying pan. Stir to combine. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

Once roasted, stir the sweet potato through the spicy rice. Squeeze in the juice from half the lime. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too dry.

When ready, share the spicy rice between your bowls.

Crumble over the Greek style salad cheese and top with a dollop of zesty soured cream.

Serve with any remaining lime cut into wedges for squeezing over.

Enjoy!