• 200 g chilled butter
• 2 c flour
• 120 g sour cream
• 1 bunch of rhubarb
• 500 g strawberries
• 2 tbsp custard powder
• ¾ c caster sugar
• Finely grated zest of a lemon
• 1 tsp good quality vanilla
• 1 egg yolk
• 50 g slivered almonds
• Icing sugar to dust

Place the butter and flour in the food processor with a pinch of salt and pulse to combine. Add the sour cream and pulse until the mixture comes together to form a ball. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 180C.

Meanwhile chop the rhubarb into 4 cm pieces and combine with the strawberries, sugar, custard powder, vanilla and lemon zest. Set aside.

Roll out the pastry on a large piece of baking paper to form a 35 cm circle. Transfer this to the baking tray. Place the fruit mixture in the centre of the dough leaving a 6 cm border. Fold over the edges of the dough to form a 3 cm crust around the fruit.

Brush the crust with the beaten egg yolk and then scatter with the almonds. Bake for 45-60 minutes or until golden.

• 1 kg pumpkin, peel and chopped into 1 cm cubes
• 1 tsp ground cumin
• 2-3 tbsp olive oil
• 2 red capsicums
• 1 small red onion
• 70 g fresh spinach
• 200 g diced feta
• For the dressing:
• 1/2 c liquid honey
• pinch of cinnamon
• ¼ cup balsamic vinegar
• ¾ c olive oil
• Salt and pepper to taste

Whisk together the ingredients for the dressing and set aside.

Preheat the oven to 190C and roast the pumpkin in olive oil until tender and then cool.

Slice the rest of the salad ingredients and then combine in a large bowl with the dressing.