Serves 2

1 butternut squash

2 lean bone in pork chops

6/8 sundried tomatoes

Bunch of fresh basil

125g asparagus tips

1 garlic clove grated

Drizzle sauce

8/10 sundried tomatoes

1 garlic clove

Handful of fresh basil

Pinch chilli flakes

Olive oil

Make the drizzle sauce by combing the tomatoes, garlic, basil and chilli in a blender and drizzle olive oil in until you have the texture of a loose pesto. Season with salt & pepper and set aside.

Slice gently through the middle of your pork chop and carefully make a pocket, try not to cut through the flesh on either side of the pocket, stuff with 3 or 4 sundried tomatoes and a few sprigs of basil.

Heat oven to 180 fan

Wash butternut squash, cut in half lengthways, spoon out seeds.

Place on a foil lined oven tray cut side up and drizzle with a little oil, salt, pepper and grated garlic clove.

Roast for 40-60 minutes all depending on the size of your squash. Test it by seeing if it’s soft when you try it with a fork.

All depending on the size of your squash, pop the pork chops after the squash has been in for 40 mins. They should take 20 mins as long as they are medium size.

Cover pork chops with foil and allow to rest

Spoon out the flesh into a bowl and mash thoroughly with a little oil of choice or use a stick blender to get it really smooth.

Heat a griddle pan and once hot, quickly griddle your asparagus tips for 1 – 2 mins.

I like to serve the mashed squash in its skin, pop on the asparagus and pork chop. Drizzle with the tomato sauce and you’re done.