spiced roast pumpkin - serves 4

1 kg pumpkin, peeled, deseeded and cubed
2 tsp coriander seeds
2 tsp fennel seeds
generous pinch of chilli powder
sea salt
3-4 tbsp olive oil

Preheat the oven to 190°C

Dry roast the coriander and fennel seeds in a frying pan for a couple of minutes. Using a pestle and mortar, grind together the coriander and fennel seeds, chilli powder and sea salt.

In a large bowl sprinkle the spice mixture over the pumpkin, tossing to coat. Drizzle with enough olive oil to coat and toss again.

Put the pumpkin cubes on a baking tray, spreading them out well in a single layer

Bake in the oven for 30-40 minutes, turning occasionally, until golden brown and caramelised.