Butternut squash, halloumi, beetroot,
1lb plums, 50g sugar, 3 cloves garlic, 4 scotch bonnet chillis, ginger root, lime juice
1) Slice the butternut squash in half, remove the seeds and slice out the flesh. Cut into chunks and roast in the oven for 10 minutes, drizzled with plum sauce.
2) Once the squash has part cooked, slide onto kebab skewers along with chunks of beetroot and halloumi. Drizzle with a generous proportion of the plum sauce and bake in the oven for 10 minutes.