Ras El Hanout Butternut Squash & Feta Tart With Herby Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and chop your red onion[s] into thin wedges

Add your butternut squash cubes and onion wedges to a baking tray (use tin foil to avoid mess!) with your ras el hanout, a drizzle of olive oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 12-15 min or until the butternut squash is starting to soften

While the veg is cooking, dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Line a baking tray (or two!) with non-stick baking paper

Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife (the border will puff up and form a nice crust)

Spread your red chilli relish over the pastry, keeping it within the borders

Top with the cooked butternut squash & red onion and a small drizzle of olive oil

Put the tray[s] in the oven for an initial 15 min or until the pastry is golden and crisp and the edges have puffed up

While the tart[s] is cooking, chop your waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain and return to the pot

Meanwhile, strip your mint leaves from their stems and discard the stems

Chop the mint leaves and coriander together, including the stalks

Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then cut into wedges

Wash your salad and pat dry with kitchen paper

Once the tart[s] is lightly golden, remove from the oven and top with your flaked almonds

Return the tray[s] to the oven for a final 3-4 min or until the almonds are toasted and lightly golden

Once golden, remove the tart[s] from the oven and crumble over your feta and lemon zest, then season with a grind of black pepper – this is your ras el hanout butternut squash & feta tart[s]

Once done, add a knob of butter to the potatoes with the chopped herbs and a pinch of salt and pepper

Give everything a gentle mix up – these are your herby potatoes