• 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.

• 2 cups self raising flour
• ½ sugar
• 3 eggs

Put the ingredients into a bowl and beat for 5 minutes. Bake in greased patty tins for 10 minutes in a moderate oven. When cool roll in partly set raspberry jelly and and then coconut. Refrigerate and then fill with cream just before you are ready to serve. (If all else fails, you have a base for a delicious trifle!)

My mum was also an avid note taker with lots of little gems written in the back pages and margins of her recipe books, including this little pearl.

“Recipe for Patience: Do something in the meantime!”