Make this a winter wellness essential - as well as the goodness of pumpkin, it's packed with ginger, turmeric and orange.
|1 Tbsp||Mustard seeds|
|2 tsp||Cumin seeds|
|2 tsp||Coriander seeds|
|1 tsp||Black peppercorns|
|1 Tbsp||Spice mix, a large one (Main)|
|1 knob||Ginger, peeled and grated (Main)|
|1 knob||Turmeric, grated (Main)|
|2 cloves||Garlic, chopped|
|2||Red chillies, chopped|
|1||Orange, zest and juice (Main)|
|1||Pumpkin, or other winter squash, as much as needed, roughly chopped (Main)|
- Make a spice mix by toasting mustard seeds, cumin and coriander seeds and peppercorns until fragrant. Cool, then grind to a powder. Store in airtight jar.
- To a mortar add 1 large Tbsp of the spice mix, the salt, grated ginger and turmeric, chopped garlic and chopped red chillies. Grind mixture into a smooth paste and remove to a bowl. Mix in the orange zest and juice.
- Slather paste over roughly chopped pieces of winter squash (buttercup, butternut or pumpkin) and roast in a hot oven until tender.
More of Warren's ginger, orange and turmeric recipes