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Ingredients: 2 tbsp olive oil 2 onion, chopped 3-4 c chanterelles 1-2 c pumpkin, chopped 1 c ham, diced

head of garlic, chopped 2 carrots, chopped 2 zucchini, chopped 1 sweet potato, chopped 2 c roasted pumpkin (I pulled mine out of the freezer from the stash I set aside during pumpkin season) 2 tsp zathar 2 tsp Add the other vegetables except the pumpkin, and the spices and stir. Allow some of the veg to char a little. 2) Add the pumpkin, the chickpeas, bulgur and enough water to

were some old favourites, like the Honey-Mustard Glazed Chicken and Fondue, and new recipes like the Pumpkin Some were experiments pure and simple, like the Apple Corn Muffins or the Pumpkin and Rosehip Tart.

And, for our new filling per crêpe: 2 tbsp pumpkin purée 2 dates per crêpe 1 tsp lime juice 3 slices filling you want and fold the crêpe in half, allowing cheese to melt. * For our new filling, spread pumpkin

Pumpkin Tart This was a new recipe I tried this year and loved it! Rosehip and Pumpkin Tart And lastly, a bit on the sweet side for lunch, but who knows? This is a sweet tart (as long as you use a sweet pumpkin!) but colourful, beautiful and delicious!

Pumpkin Pie Oats: 1 c oats 1/2 - 3/4 c pumpkin (I roast mine then mash it up as the tins are unavailable

I had already planned on adding pumpkin and apple to the mix, so decided to go all out and make the roux Ingredients: 1kg spiralli pasta 2-3 c pumpkin, chopped 1 onion, chopped 3 apples, chopped 2 tbsp butter Place pumpkin, onion, apple and butter in a baking dish and roast at 180°C while prepping the rest of

fresh tomatoes and aubergines, I decided to try a similar strategy but with winter veg: butternut, pumpkin Ingredients: 1 rabbit, in pieces 4 red onions, in eighths 3 big carrots, roughly chopped 1/4 of a small pumpkin

Swaps and substitutions: Instead of apple sauce, an interesting variant of this recipe could use pumpkin

thyme 1/2 tsp tarragon Handful of pomegranate seeds Salt and Pepper to taste * Could be replaced with pumpkin