Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Pop the butternut slices onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the peri peri seasoning, 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 cooked through, 25-30 mins. Turn halfway through.

While the butternut roasts, boil a half-full kettle.

Quarter the baby plum tomatoes. Halve, peel and thinly slice the red onion.

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add the garlic and sugar (see pantry for amount) to the onion and cook until caramelised, 1-2 mins more. Next, pour in the boiled water for the couscous (see pantry for amount) and veg stock paste.

Bring to the boil, then remove from the heat. Stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

When the butternut has 5 mins remaining, remove from the oven. Drizzle over the red pepper chilli jelly, toss to coat, then return to the oven for the remaining time.

When ready, fluff the couscous up with a fork and stir through the zhoug style paste and baby plum tomatoes.

Share the tomato and zhoug couscous between your bowls, then top with the peri peri butternut squash.

Finish by dolloping on the soured cream and crumbling over the Greek style salad cheese.