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    Jan 01, 2021 5 minutes

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    Butternut & harissa hummus Seeded flatbreads

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    Pulled lamb shoulder with sticky pomegranate glaze

    Golden couscous with apricots & crispy onions

    Minty carrot, pistachio & feta salad

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    Rose cream & raspberry jellies

    Butternut & harissa hummus

    Serves 6 ■ Prep 10 mins plus cooling ■ Cook 45 mins VEGETARIAN FREEZABLE

    ½ butternut squash (about 400g), peeled and cut into 2cm pieces
    3 garlic cloves, unpeeled
    2 tbsp olive oil
    3 tbsp tahini
    1 tbsp harissa, plus a little extra for drizzling
    400g can chickpeas, drained and rinsed

    Heat the oven to 200C/180C fan/gas 6. Put the butternut squash and unpeeled garlic cloves in a roasting tin, season well and tip in 100ml water. Cover the tin with foil and bake for 45 mins until

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