Smoky Roasted Butternut Squash Filo 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 200°C/180°C fan/gas mark 6.

Halve the filo pastry sheets (see ingredients for amount) to make squares. Scrunch each filo pastry sheet into a very loose ball and place on top of the mixture. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).

Drizzle the pie with oil, then bake on the top shelf of your oven until the golden, 10-15 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.