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biber (Turkish black chili) 2 tbsp lime juice 2 tsp cumin 1 tsp cinnamon 1/2 tsp cloves 1 tsp ground ginger

Ingredients: 4 onions, chopped 1 head of garlic, minced 3-4" ginger, minced 2-3 tbsp peanut oil 1 1/2 Sauté onions until translucent, then add garlic and ginger.

butter 1 onion, chopped 1 carrot, diced 1 hot red pepper, diced half a head of garlic, minced 2 tsp ginger the onion, carrot, and pepper for a few minutes until the onion is translucent. 2) Add the garlic, ginger

half a lime For the panna cotta: 1 l of coconut milk 2 stalks of lemongrass, chopped 1 small chunk of ginger Add ginger and lemongrass and leave to infuse for at least an hour. 2) Bring the panna cotta back up

molasses and 2 1/2 tbsp honey 1 1/2 tsp vanilla extract 2 eggs 1 tsp baking soda 1/2 tsp cloves 1 tsp ginger I find them closer in texture, and sort of in taste, to ginger snaps than tollhouse cookies, Hubby finds

mango syrup) Dried fruit - I added raisins (1/4c approx), a handful of chopped apricots and some dried ginger

Ingredients: 2 sweet potatoes, chopped 3 carrots, chopped 1/2 head of garlic, grated medium chunk of ginger Add ginger, garlic and chili. Stir for another minutes. 2) Add remaining spices and stir.

While assembling it, the rhubarb component was quite tart, but it balanced out with lots of ginger, tbsp olive oil 1/2 head of garlic, sliced 2 carrots, diced 2 long sticks of rhubarb, diced 3 inches of ginger Add onions , garlic and ginger and cook until fragrant.

We didn't use all of the butternut purée that we had prepared for our Rainbow Lasagna the other day, so when in need of a quick easy dinner, I threw this together to have over pasta. It didn't come out entirely as planned because the Allspice spilled out a little faster than I had anticipated. With a couple of tweaks though, it worked out. Ingredients: 1 tbsp butter 1 tbsp flour 1 1/2c milk 1 1/2 - 2 c butternut squash purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac 1/2 tsp thyme Salt and pepper 1) in a saucepan, melt butter. Stir in flour and cook for a few minutes until thick. Add milk in splashes, stirring until incorporated to create a roux. beware of it sticking and burning on the bottom of the pan. 2) Stir in butternut and wine, then spices. adjust consistency with extra milk if you want it a little thinner. We used the sauce in two different meals. The first was over spaghetti with veg on the side. It was tasty, but the acidity from the veg was a necessary component of the meal to balance out the flavours. With the leftover sauce, I mixed in tomato and peas and turned them into pasties for a picnic. These were arguably better than the original pasta the sauce was used for. I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes, they came out beautifully. These were perfect for a picnic, still warm in our hands on a chilly day. As a side note, I used peach syrup vinegar (from making pickled peaches this summer) in the pie crust instead of milk or water. The extra flavour layer worked very nicely and added a contrasting acidic note to the sweet flavour of the butternut,

soda 2 tsp apple cider vinegar 1 tbsp balsamic vinegar 1/4 tsp almond extract 1/2 tsp cinnamon 1/2 tsp ginger