Harissa Butternut Squash Tacos

Meanwhile, trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the chermoula, 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 and cooked through, 25-30 mins. Turn halfway through.

While everything roasts, halve, peel and thinly slice the red onion (see ingredients for amount).

In a medium bowl, combine the red wine vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt and pepper.

Add the sliced onion, toss to coat, then set aside to pickle.

Trim the baby gem, halve lengthways, then thinly slice.

When the butternut squash has 5 mins remaining, remove the tray from the oven.

Drizzle over the harissa (add less if you'd prefer things milder) and honey (see pantry for amount). Toss to coat, then return to the oven for the remaining time.

Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.