Moroccan-spiced roast potatoes and butternut squash with mint salsa

Step 1

Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Step 2

Place 600g frozen butternut squash chunks into a mixing bowl. Add a teaspoon each of ground cumin, fennel seeds, ground coriander and turmeric and 100ml rapeseed oil. Mix well.

Step 3

Transfer to an ovenproof dish and bake in the preheated oven for 15 minutes.

Step 4

Remove from the oven, stir well and add 600g frozen roast potatoes.

Step 5

Return to the oven and bake for 20-30 minutes until the potatoes are crisp and golden and hot in the middle.

Step 6

Pick the mint leaves from their stalks and place in a small food processor along with a chopped shallot, a teaspoon of capers, a teaspoon of English mustard and 50ml olive oil.

Step 7

Blitz until you have a coarse paste.

Step 8

Spoon the mint salsa over the roasted squash and potatoes and serve