Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge to allow it to come up to room temperature.

Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 15-18 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the diced chicken and onion and cook until softened, 6-8 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the garlic and harissa paste and fry for 1 min more.

Add the water for the sauce (see pantry for amount) and veg stock paste to the onion pan and bring to a simmer. Cook until reduced slightly, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, crumble the Greek style salad cheese into large pieces.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 2-3 mins.

Stir in the chickpeas, Greek style salad cheese and cooked butternut squash.

Taste and season with more salt and pepper if needed, then transfer your filling to an appropriately sized ovenproof dish.

Cover the pie filling with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.

Once the chicken and butternut pie is out of the oven, allow it to stand for 2 mins before serving on plates.