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Member recipe

Spicy roast pumpkin

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Serves 4

Diced pumpkin tossed in olive oil, ground coriander, ground chilli flakes and sea salt.

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  • 1 kg pumpkin, peeled, deseeded and diced
  • 2 tsp ground coriander
  • 1 tsp ground chilli powder
  • 1 tsp ground sea salt
  • 4-5 tbsp's olive oil for drizzling


    1. Preheat the oven to 170C/fan 150C/gas 5. Peel, deseed and dice the pumpkin then spread out in one layer on a baking tray.
    2. Mix the coriander, chilli and sea salt together and sprinkle over the pumpkin.
    3. Drizzle over the olive oil and toss the pumpkin to ensure the spices and oil are spread evenly over the pumpkin.
    4. Bake in the over for 30-40 minutes, turning occasionally, until the pumpkin is soft and cooked through.
    5. Serve with roast meats or stews for a warming vegetable side.

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