• Preheat the oven to 400°F (200°C). Toss pumpkin with olive oil, spread on a baking sheet, and roast for 25-30 minutes until tender and caramelised.
• Heat coconut cream in a pan over low heat. Stir in green curry paste and cook until fragrant.
• Add Continental Vegetable stock pot and lemon juice, mixing well.
• Top roasted pumpkin with the curry sauce and drizzle with chilli jam.

• Mix together 3/4 jar of Beerenberg Moroccan Lamb Slow Cooker Sauce with lime juice and zest, garlic, ginger, soy sauce and peanut butter.
• Add chicken to the marinade mix, stir to coat. Cover and place in the fridge for at least 1 hour or up to 8 hours.
• Thread chicken onto 8 x 20 cm pre-soaked bamboo skewers.
• Line air fryer basket with a paper liner.
• Place half the skewers into the prepared basket and cook at 180°C for 5 minutes. Turn skewers and cook a further 5 minutes or until cooked through.
• Repeat with remaining skewers. 
• Serve with prepared dipping sauce and a sprinkle of chopped roasted peanuts.

Dipping Sauce:

• Combine remaining meal base with 2 tbsp crunchy peanut butter and ¼ cup coconut cream. Adjust seasonings and freshen with a generous squeeze of lime juice.

• Preheat your oven to 200°C and line a baking tray with baking paper
• Peel your pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside
• Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside
• In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan
• Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed
• Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked
• Add in the spinach while there is a little bit of the final stock remaining and stir to combine
• Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste
• Serve with the roasted hazelnuts, extra parmesan, dried sage (or rosemary) and cracked black pepper and enjoy!!

• Preheat the oven to 240 Degrees Celsius or 220 Degrees if fan forced. Line your tray with baking paper.
• Cut your eggplant into slices, place the eggplant in a large bowl, add oil, salt and pepper. Spread the greased eggplant mixture on a tray. Roast for 20 min, turn around after 10 min and roast until caramelised and tender.
• For the curry sauce, in a large pot over a medium heat, add your oil, followed by the black mustard seeds, curry leaves and onion, fry for 5 min. Follow by adding all the other ingredients for the Curry sauce and allow to simmer for 10 min.
• Remove the eggplant from the oven once 20min has passed. Pour the curry sauce into the baking tray with the eggplant. Place everything back in the oven for 15 min to bake at 180 Degrees Celsius.

• Place the cauliflower pieces in a food processor and blend ‘til the cauliflower resembles fine crumbs.
• Using a large mixing bowl, whisk together the egg and Caesar Dressing
• Mix in the mozzarella cheese, Parmesan, flour, nutmeg and seasoning. Finally, mix in the processed cauliflower
• Heat a small amount of oil in a frying pan and carefully add a large spoonful of the hash brown mixture into the pan. Repeat ‘til all the mixture has been used.
• Fry for 4 to 5 minutes or ‘til golden. Flip and cook the second side
• Serving suggestion: Serve the hash browns with smashed avocado, baked beans and eggs