Forksticks

100 g Leg Ham (the good quality you can afford; chopped finely)
200 g Toor Dal (pigeon split pea, washed)
1/2 Pumpkin (skinned, chopped)
1 Onion (chopped)
2 Zucchini (chopped)
2 Fresh Green Chilli (chopped)
1 bunch Coriander (chopped)
1/2 T Minced Ginger

1 t Fennel Seeds
1 t Cummin Seeds
1 t Coriander Seeds
1 t Kashimiri Chilli Powder (or use paprika if you don't want to have the heat)

1. Heat 1T of oil in a pot, throw in the onion, ham and spices (use a mortar and pestle, slightly break the seeds) & ginger, sauté till the onion is soften
2. Add toor dal, pumpkin and water to submerge all. Cooked till the peas are soften in the centre.
3. Then add the coriander, zucchini, green chilli in, simmer for 10 min.
Serve with pita bread, crust bun.

I'm an addict when it comes to sweet potato, yam & pumpkin.
This is one of the winter dish that I always have regularly, a great comfort side dish or when you feel peckish.

What you need:
Pumpkin 500g (sliced)
Dried mint 1t
Ground Cumin 1t
Ground Ginger 1t
Chilli flakes 1/2t
Cinnamon 1/2t
Pinch of sea salt
Olive oil 3T

(mint & cinnamon can be omitted if you don't have them handy in the pantry)

Preheat the oven to 200c.
Pound all spices together, season with salt; then add oil oil, mix well.
Rub the mixture on the pumpkin slices.
place all on a roasting tray, drizzle any remaining spice mixture over.

One of my all time favourite – gluten free, protein rich and light summer meal.

What you need:
Half Butternut Pumpkin, peeled and cut into 2.5 cm cubes 
1Tbs extra virgin olive oil
2 tsp Moroccan seasoning
1 Cup Quinoa, rinsed and drained
2 Tbs Lemon Juice
4 Anchovies (or 1 Tbs preserved lemon/or capers)
1 Cup fresh coriander leaves (or continental parsley)

Preheat oven to 200°c. 
1. Use a bag, mix pumpkin, seasoning, olive oil and shake well.
2. Place pumpkin onto a baking tray with baking paper.
3. Cook quinoa with 2 cups of cold water in a saucepan. Bring to the boil and reduce the heat, simmer for 12 min until the liquid is fully absorbed.
4. Mix cooked quinoa, pumpkin in a large salad bowl. Add lemon juice, anchovies, lemon juice. Season with salt and pepper. Toss gently and serve.