• ¼ roasted hazelnuts
• ¼ cup sunflower seeds
• 2 Tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp smoked paprika
• ¼ tsp salt

Toast the seeds and spices in a dry heavy bottom frying pan or skillet until they are fragrant. Remove from the heat and leave to cool, add in the hazelnuts and then crush with a mortar and pestle, or pulse in a blender until coarsely ground. Store in and air tight jar.

• 2 large orange kumara, peeled and cubed
• Olive oil
• Nutmeg
• Walnuts
• Fresh sage leaves (or you could use spinach)
• 4 cups of cooked pasta shapes
• 1 small tub of ricotta

Place the kumara cubes in an oven dish the oil and then grate over some nutmeg. Roast in a hot oven for about 30 minutes or until tender. Half way through the cooking time add in a handful of walnuts and some sage leaves.

Combine with the cooked pasta and ricotta, season to taste and top with freshly grated parmesan.