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

Trim the butternut squash and quarter lengthways into four even wedges, then scoop out the seeds. Transfer to a large baking tray.

Drizzle with oil, sprinkle over roasted spice and herb blend and season with salt and pepper.

When the oven is hot, roast the butternut slices on the middle shelf until you can easily slip a knife through, 35-40 mins.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks 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.

Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel until soft, 10-12 mins. 

Meanwhile, zest and cut the lemon into wedges.

In a small bowl, combine the honey, harissa (add less if you'd prefer things milder) and a good squeeze of lemon juice. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In another small bowl, mix the roasted garlic and yoghurt.

When the butternut has 10 mins left, heat a drizzle of oil in a large frying pan on high heat. Pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Once the oil is hot, place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: The fish is cooked when opaque in the middle. Set aside.

Put the pan back on medium heat (no oil).

Add the cabbage and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, remove from the heat and stir in the butter (see pantry for amount) until melted. Add a good squeeze of lemon juice and mix.

Once the butternut has finished roasting, transfer the wedges to your serving plates, skin-side down.

Spoon over the garlic yoghurt and drizzle on the honey-harissa sauce.

Serve the salmon, buttery cabbage and roasted potatoes alongside. Sprinkle the lemon zest over the roasted potatoes.

Finish by scattering over Greek style salad cheese and flaked almonds.