Smoky Roasted Butternut Squash Puff Pastry Pie

Pop the butternut chunks onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, 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 cooked through, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans.

When the squash has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the tomato puree and half the garlic. Cook until fragrant, 1 min.

Stir in the creme fraiche, sugar and water for the sauce (see pantry for both amounts). Bring the boil and simmer until thickened slightly, 2-3 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir through the roasted squash and smoky base paste, then remove from the heat. Transfer to an appropriately sized ovenproof dish.

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

 Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.

Meanwhile, wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins. Remove from the heat.