Roast chilli Jam Vegetables with Thai Cucumber Salad

Ingredients: ½ (150g) Thai chilli jam paste ½ cup (50g) coconut oil, melted 800g (1 ½ pounds) Kent pumpkin, Cut into wedges 400g (12 ½ ounces) baby carrots, trimmed 2 Lebanese cucumbers (260g), seeded, sliced on the diagonal 2 green onions (scallions), sliced thinly 2 cups (160g) beans sprouts ½ cup loosely packed fresh Thai…

Baked Pumpkin Curry

Ingredients: 1 small pumpkin acorn or squash 6 garlic cloves, unpeeled 3 tbsp extra-virgin olive oil, divided 1 medium onion, chopped 50g (1 ½ oz) roasted chickpeas or cashews 1 tbsp curry spice blend 230ml (8fl oz) unflavoured, unsweetened dairy-free milk Sea salt and pepper Garnish (Optional) 1 tsp red pepper flakes, more if desired…

Pumpkin & chestnut risotto

Ingredients 1 tbsp olive oil 40 g/1 ½ oz pumpkin chopped 225 g/8 oz chestnuts, cooked and shelled (optional) 280 g/10 oz risotto rice 150 ml/5 fl oz vegetarian dry white wine 150 ml crumbled saffron threads (optional) dissolved in 4 tbsp of the stock 1 litre/1 ¾ pints simmering vegetable stock 85 g/3 oz…