Dinner and lunch: chorizo sausages & herby couscous + chorizo & squash salad

FOR THE CHORIZO SAUSAGES WITH ROASTED SQUASH AND HERBY COUSCOUS Preheat the oven to 220˚C, gas mark 7. Over 2 baking trays, toss together the squash, fennel and cumin seeds, sage, most of the garlic and 1½ tbsp oil; season and tuck in the sausages. Roast for 45-50 minutes until golden and cooked through.

Meanwhile, heat ½ tbsp oil and the paprika in a small frying pan for 1 minute until fragrant; set aside. Cook the couscous according to pack instructions, stir through the paprika oil, season then cover until ready to serve. In a small bowl, mix together the yogurt, remaining 1 tbsp oil, lemon zest and juice and the reserved garlic.

Stir the parsley through the couscous, then pile onto 2 plates. Set aside and chill 2 sausages and ½ the squash for tomorrow. Divide the remaining roast vegetables and sausages between the plates. Drizzle over the dressing and serve.

FOR THE CHORIZO & SQUASH SALAD Mix together the olive oil, cider vinegar and Dijon mustard to make a dressing; season. Chop the reserved squash and sausages into chunks and toss with the rocket, cooked beluga lentils and the dressing; drizzle with lemon juice.