Smoked paprika & lime pork with butternut mash and watercress

1. Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment paper. Toss the pork with the paprika, lime zest and juice, garlic paste and 1 tsp oil until well coated. Set aside for 10-15 minutes, if time allows.

2. Add the onion to the prepared baking tray and place the pork on top. Roast for 12-15 minutes, ensuring the pork is cooked through, the juices run clear and no pink meat remains. Add the watercress to the tray for the last 30 seconds, to wilt.

3. Meanwhile, cook the squash or pumpkin in a large pan of salted boiling water for 20 minutes, or until soft. Drain and set aside for 4-5 minutes. Once cool enough to handle, scoop out the flesh into a medium-sized bowl (discarding the skins) and add the remaining 1 tsp oil. Season, then mash with the back of a fork or masher until smooth. Serve with the pork and wilted watercress.