This is a nice and easy dish, perfect a cold day when you need comfort food but don’t want the stodginess of it. I have deep admiration for chipotle peppers in adobo sauce, and I’m obsessed with onion squash. I tend to blitz the peppers in a blender straight after bringing them home and store the purée in a glass container in the fridge. If you can’t get hold of chipotle peppers, replace them with an additional teaspoon of smoked paprika, half a teaspoon of cayenne pepper or chilli flakes, and a diced tomato.
Roasted onion squash is the food of gods; it tastes like perfectly seasoned roast chicken, and I can’t get enough of it. You don’t have to peel the squash but if you do, use a regular vegetable peeler.
Feta cheese can be replaced by gherkins in brine – try to find them in the Polish chilled food section at any major supermarket, or at health stores.

This dish is a perfect example of me freestyling in the kitchen. Full of Mediterranean flavours, light and deeply satisfying at the same time. Chorizo is one of my favourite things in the world, and the one brand that I always keep a stash of is Los Berones (available at Waitrose). It’s delicious, smoky, spicy, nitrate-free, and made with 4 ingredients.