Sabrina Ghayour served up a tasty Turkish chorizo with goats’ cheese and cumin borek (pie) with a butternut borani yoghurt on Saturday Kitchen.

The ingredients for the butternut borani: 1.2kg butternut squash, halved lengthways, seeds discarded, olive oil, for drizzling, 2 garlic cloves, finely chopped, 00g Greek yoghurt, 1 tsp pul biber chilli flakes (also known as aleppo pepper), about 15g fresh dill, very finely chopped, handful walnut pieces, sea salt flakes and freshly ground black pepper.

For the chorizo, goats’ cheese and cumin borek: 2 tsp cumin seeds, 2 x 200g cured chorizo sausages (not cooking chorizo), skinned and cut into chunks, 350g rindless soft goats’ cheese, broken into pieces, vegetable oil, for oiling, 6 sheets filo pastry (each about 48 x 25cm), 1 tbsp full-fat milk or water, 1 free-range egg, beaten, to glaze and 1 tsp nigella seeds.

To serve: flatbreads, cut into slices and 30g runny honey (optional).

See recipes by Sabrina in her book titled: Simply: Easy everyday dishes: The 5th book from the bestselling author of Persiana, Sirocco, Feasts and Bazaar available from Amazon now.