Toss the butternut squash in a little olive oil and salt and pepper and put on to a roasting tray. Put in the oven for around 30minutes to roast, so it is soften to eat, but still has a bite.

In a bowl, mix the creme fraiche, juice and zest of the lemon, chilli, parsley, mint and red onion. Combine and leave to one side.

Bring the stock to the boil and add the cous cous. Stir occasionally and after about 8 minutes, the stock will have been absorbed and the cous cous soft. Drain the cous cous through a fine sieve.

Heat a frying pan over a high heat.

Season the lamb fillets with salt and pepper and rub in a little oil. Sear them in the pan. A few minutes on each side until they start to colour. Leave to rest.

Put the drained cous cous into a small pan and stir in the creme fraiche and add the feta. Once the butternut squash is done, stir that in too. put a lid on the pan to keep warm.

Turn the oven down to 180º.

Season the lamb fillets and put tin the oven for around 10 minutes until cooked and then let them rest.

Spoon the cous cous in to the centre of a plate. Slice the lamb and place on top. Drizzle of some pomegranate molasses and serve.