Pumpkin, using Pop Dining spice blend

Michael Craig

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

1. Toast spices until fragrant and blend in a spice grinder or pulverise in a pestle and mortar.
2. Slice one pumpkin into even-sized pieces
3. Toss in grapeseed or peanut oil
4. Toss in about half the spice mix and a little salt
5. 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.