Ingredients - serves 4

4 lamb chops or steaks

1 butternut squash, peeled & diced
1”cube of peeled ginger, finely grated
olive oil
1 tbsp raisins
1 tbsp sultanas
1 tbsp pine kernels - toasted
1 small red chilli, seeds removed, finely chopped
salt, pepper

250ml long grain rice
600ml vegetable bouillon
1 small onion, finely chopped

Method

1 Preheat the oven to 200°C
Toss the diced squash in a little olive oil, season and spread on a baking tray and roast for 15 minutes until tender and golden at edges - set aside.

2 Brush the chops with olive oil and season with salt and pepper. Heat a griddle to hot and brown the chops for a 5-10 minutes each side (the time depends on whether you want them pink or cooked through). Leave to rest in a warm place.

3 Soften the onion together with the grated ginger in 2 tbsp olive oil over a low heat. Add the rice, turning to coat with oil, then add seasoning, chopped chilli and dried fruits, then pour in the bouillon. Bring to a simmer and cook for 12-15 minutes or until the rice is cooked and the fruits plumped. Fold in the golden squash dice.

4 Serve the chops on warmed plates with pilaf and scatter with a few toasted pine kernels.