Roasted pumpkin seeds

Ingredients
- Pumpkin seeds
- Olive oil
- Salt

Directions
When cutting a pumpkin save the seeds and wash them to remove all pumpkin bits. Lay them out on a baking tray, drizzle them with oil and sprinkle salt over them. Bake for about 30 minutes at 120C.

Pumpkin muffins

Serves 4

Ingredients
- 1 cup fresh pumpkin
- 1 egg
- ¼ cup vegetable oil
- 1 cup flour
- ¾ cup sugar
- ¼ cup raisins
- ½ tbsp cinnamon
- ¼ tbsp ginger
- ¼ tbsp nutmeg
- ¼ tbsp cloves
- butter to grease the muffin tin

Directions
In a bow mix the pumpkin, egg and oil and beat lightly. Add the remaining ingredients and mix. Pour the mix into a greased muffin tin and cook for 30 minutes at 160C.

Pumpkin and potato curry

Serves 3

Ingredients
- oil
- ¼ onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 potatoes, peeled and chopped
- 300g pumpkin, chopped
- curry powder to taste
- 100g green peas
- a handful of raisins
- salt
-pepper

Directions
In a skillet heat the oil and lightly fry the onion and garlic. Add the curry powder, potato and pumpkin and cook for 15-20 minutes. If it gets very dry add ½ cup of vegetable stock. Add raisins and green peas (if using fresh green peas add them together with the potato and pumpkin) and cook for another 15-20 minutes till the potatoes and pumpkin are soft. Add salt and pepper to taste.
Serve with basmati rice. 

Aubergine and courgette curry

Serves 4

Ingredients
- ¼ onion
- 2 cloves garlic
- 1 augergine
- 1 courgette
- 1 jar tomato sauce (or passata)
- 1 can coconut cream (or dairy cream)
- curry powder
- cumin
- chili powder
- cardamom pods
- salt
- pepper
- vegetable (or olive) oil

Directions
In a skillet heat the oil. Finely chop the onion and garlic and lightly fry them. Add the spices to taste. Thinly slice the aubergine and courgette and chop into quarters and halves respectively. Add them to the pan. Once they're soft, add the tomato sauce and coconut cream. Cook for about 15 minutes. Serve with basmati rice. 

Coconut and honey cake

Serves 4-6

Ingredients
For the cake:
- 1 egg
- ½ tbsp vanilla extract
- ½ cup sugar
- ½ cup flour
- pinch of salt
- ¼ cup milk
- 1 ½ tbsp butter

For the topping:
- ½ cup dried shredded coconut
- 1 tbsp butter
- 1 ½ tbsp honey
- 1 tbsp sugar
- ¼ cup of milk

Directions
In a bowl, beat the egg, sugar and vanilla extract. Add the flour and salt. Melt the butter and milk till they start to boil and add to the mix. Pour into a baking tin and cook at 180C for about 30 minutes.
While the cake is cooking, mix all the ingredients for the topping in a saucepan till it starts simmering.
Once the cake is cooked, take it out of the over, pour the topping over it and place in the oven on grill settings till the coconut is brown (about 5 minutes).

Fish pie

Serves 4

Ingredients:
- 1 roll puff pastry
- 250g fish pie mix (or chop different kinds of fish into rough pieces)
- 250g potatoes
- 150g double cream
- 80g gouda (or similar cheese)
- ¼ onion
- mixed herbs

Directions
Peel and roughly chop the potatoes. Steam (or microwave) them together with the finely chopped onion. Mash the potatoes and in a bowl mix with the fish pie mix, the double cream, the cheese copped into small cubes and the herbs.
Unrol the puff pastry into a small baking tin so that you are using about ⅔ of the pastry to line the tin. Pour the mix inside and cover with the remaining puff pastry. Cook for approximately 45 minutes at 140C.

Gnocchi

Serves 4

Ingredients
- 500g potatoes
- 150g flour
- ½ egg
- salt

Directions
Boil the potatoes with the skin in salted water for 40 minutes until cooked but not too soft. Drain and remove the skin while still hot. Mash the potatoes and mix the mash potatoes, flour, a pinch of salt and ½ an egg. When you've obtained a homogenous dough, roll it into thin cylinders on a surface sprinkled with flour. Cut each cylinder into pieces approximately 1cm long. Let them set for at least 15 minutes and up to a couple of days.
To cook bring water to the boil and add the gnocchi. When they raise to the surface of the water they are ready to be scooped out. Season as you prefer, for example with double cream and grated parmesan or melted butter and sage.

Mixed vegetable quiche

Serves: 6-8 as starter, 4 as main course

Ingredients
- 1 puff pastry roll
- 2 eggs
- 100g double cream
- 50g gouda (or similar) cheese
- 1-2 tomatoes
- 2-3 portobello mushrooms
- ½ bell pepper
- 1
zucchini

Directions
Chop all the vegetables into small pieces or thin slices. In a bowl mix the chopped vegatable, cream, eggs and cheese cut into small cubes. Pour the mixture into the puff pastry rolled out in a baking tin and bake for 40 minutes at 180C.

Lemon drizzle muffins

Servings: 4 muffins

Ingredients:
- 50g butter
- 55g sugar
- 1 egg
- 60g flour
- 1 lemon

Directions:
Soften the butter and mix it with the sugar and egg. Beat well then add the flour and the zest of 1 lemon. Pour the mix into muffin liners in a muffin baking tin. Bake for about 30 minutes at 140C. In the mean time squeeze the juice of ½ a lemon.
While still hot, poke holes in the muffins with a form and pour the lemon juice on top to make the muffins moist. Cool and serve