INGREDIENTS FOR ROASTED PUMPKIN 1 medium sized pumpkin * Butternut, Winter or any other type of Squash can be used as well. keep it seasonal and you can't go wrong. Sea Salt and Black Pepper to taste Sprig of rosemary or thyme METHOD FOR ROASTED PUMPKIN Preheat the oven to 400ºF (200ºC) and drizzle a few tablespoons of olive oil on a rimmed baking sheet. You can use a non-stick sheet one or line the pan with parchment paper for easier clean up. Sprinkle with coarse or sea salt and black or chili pepper. Other additions can include some thinly sliced garlic; fresh thyme, rosemary or sage; or cinnamon and brown sugar or maple syrup, replacing the olive oil with butter. Slice the potimarron into crescents about the width of your thumb and toss them in the olive oil and other ingredients on the baking sheet. They should be in a single layer. (If you have a lot, roast them on two trays, or refrigerate the rest for another day.) Roast the slices on the lower rack of the oven for 20 to 30 minutes, flipping them midway during baking, until they’re cooked to your liking. Once roasted, the slices can be served warm, and any leftovers can be used in dishes like a Roasted Root Vegetable Salad and Wheat Berry Salad, Farro Salad, or in place of the butternut squash in Israeli Couscous Salad with Preserved Lemons. INGREDIENTS FOR PLUM SAUCE 1.5kg plums, halved 1 1/2 tsp cloves 1 tsp whole allspice 1 tsp black peppercorns 2 1/4 cups brown sugar 2 tsp salt 1 tbsp minced fresh ginger 3 cups white-wine vinegar 1 hot chilli, seeded and chopped (optional) METHOD FOR PLUM SAUCE Stone plums, then crack half the stones* and tie them in a piece of muslin. Tie spices in another piece of muslin. Put muslin bags, plums, sugar, salt, ginger, vinegar and chilli (if using) into a large non-reactive pot and bring to a boil, stirring until sugar has dissolved. Cook steadily for 20 minutes until plums have collapsed. Remove muslin bags and press all juices back into sauce. Pass sauce through the coarse disc of a food mill and return to rinsed-out pan. Boil steadily for a few minutes until sauce is as thick as you would like it. For a super-smooth sauce use a blender. Remember to only place a small quantity in the flask at a time as the steam will force the lid off and you can burn yourself. (Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.) Pour into hot, sterilised bottles or jars, seal and label. Leave for at least a week before using. Makes 2 litres. * To crack plum stones, place them in a teatowel and give them a moderately hard whack with a meat mallet. Alternatively, use a hammer but be gentle lest the result is fragments, rather than pieces.