Use the following as a guide. Dig into the depths of your spice rack/cupboard and use up the old stuff first as spices don't last forever.
Ingredients
| 1 | Pumpkin, sliced (Main) |
| 100 ml | Grapeseed oil, or peanut oil |
| 1 to taste | Salt |
Pop Dining Spice blend
| 1 | Cardamom pods |
| 1 | Cinnamon stick |
| 1 | Star anise |
| 1 Tbsp | Sichuan peppercorns |
| 1 tsp | Black peppercorns |
| 1 Tbsp | Dried chilli, shredded |
| 1 tsp | Fennel seeds |
| 1 tsp | Cumin seeds |
| 1 tsp | Coriander seeds |
Directions
- Toast spices until fragrant and blend in a spice grinder or pulverise in a pestle and mortar.
- Slice one pumpkin into even-sized pieces
- Toss in grapeseed or peanut oil
- Toss in about half the spice mix and a little salt
- Spread out sparsely on an oven tray and roast in a hot oven until it smells and tastes good but has not turned to mush, check after 20 minutes.