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Warm up winter and make a weekend night in with the family into a special event with this North African-inspired menu

Butternut & harissa hummus

Serves 6

Prep 10 mins plus cooling

Cook 45 mins

1/2 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

1 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 the squash is really tender. Leave to cool.

2 Tip the squash into a food processor with any juices from the tin. Squeeze the garlic from its skins into the processor. Add the remaining ingredients, season with salt and blitz the mixture to a paste.

3 Scrape the hummus into a bowl. Drizzle with extra harissa before serving.

PER SERVING 155 kcals, fat 9g, saturates 1g, carbs 13g, sugars 3g, fibre 3g, protein 4g, salt 0.4g

Seeded flatbreads

Makes 12

Prep 45 mins plus 1 hr rising

Cook 30 mins

7g sachet fast-action dried yeast

1 tsp caster sugar

400g strong white bread flour

200g wholemeal bread flour oil, for the bowl

1 tbsp nigella seeds

2 tbsp sesame seeds