Spiced Butternut Squash Wedges and Honey-Harissa Sauce

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 together.

When the butternut has 10 mins left, heat a drizzle of oil in a frying pan on medium heat.

When hot, 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 together.