Serves 2

Houmous

• 1/2 can of chickpeas
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon smoked paprika
• juice of half a lemon
• 1 and a half heaped tablespoons of tahini
• 2 tablespoons of cold water
• 1 large clove of garlic

Place all the ingredients in a food processor and smoosh. (Our food processor is called Brian.)

Roast tray

• tablespoon olive oil
• seeds of half a butternut squash
• the other half of the can of chickpeas
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 clove of garlic, skin-on but pricked all over
• half a red onion
• half a butternut squash, peeled and cubed
• half a small cauliflower in florets
• juice of the other half of the lemon
• handful of fresh coriander leaves
• salt & pepper

Mix the oil in a baking tray with the spices and seeds and chickpeas, and roast in an oven at 180C fan for 20 minutes.

Whilst that’s roasting, boil or steam the butternut squash and cauliflower until soft. Drain and add to the oven tray mix with red onion and garlic. Place back in oven for 20 minutes.

Serve with lemon juice and fresh coriander leaves and a side dish of slaw.

Serves 2

• 2 chicken breasts, cut into strips
• 2 or 3 tsp of zatar (a mix of thyme, marjoram, oregano, sumac and sesame seeds)
• 2 garlic cloves
• 1/2 tsp seasalt
• 1/2 tsp hot smoked paprika
• 1 tsp cranberry jelly (don’t ask why – it just worked!)
• squeeze of lemon juice
• 1 tbsp olive oil
• 1 tsp agave nectar, or other sweetening agent
• 1/4 onion

Pound the garlic and salt into a paste and add all the other ingredients. Mush up into a thick gloopy paste, which you then smother over the chicken meat. Leave it marinade for as long as you can, then fry in olive oil on a high heat to begin with with a quarter onion cut into thick slices. Reduce the heat and turn the chicken to ensure it is cooked all the way through.

We had this with warmed pitta bread, salad, couscous, home-made hummus and falafels. Utterly divine.