• 800 g grey crown pumpkin
• 2 tbsp chopped rosemary
• ¼ c olive oil
• 1 tsp crushed garlic
• 400 g dried fettuccine pasta
• 200 g feta cheese
• 1/3 c toasted pine nuts
• Shaved parmesan to garnish

Preheat the oven to 230 C. Cut the peeled pumpkin into 1.5 cm chunks and mix with the rosemary, half of the olive oil and salt and pepper to taste. Place in a roasting dish and bake for 12-15 minutes or until tender. Cook the pasta, drain well and place in a bowl with the remaining olive oil and the rest of the ingredients. Garnish with the parmesan cheese and serve straight away.

• 1 tbsp olive oil
• 4 lamb shanks (about 1 kilo)
• 1 coarsely chopped brown onion
• 2 small fennel bulbs
• 2 medium carrots
• 4 cloves crushed garlic
• 2 small fresh chillies
• 2 tsp each of ground cumin, ground coriander
• 1 tsp each of cinnamon, caraway seeds
• Pinch of saffron
• 6 c water
• 2 c beef stock
• 400 g tinned tomatoes
• 400 g canned chickpeas
• ¾ c frozen peas
• Fresh coriander leaves

Heat half the oil in a large frying pan and brown the lamb shanks before placing them in a 4.5 litre slow cooker.

Heat the remaining oil and cook the fennel, carrot, garlic, and chilli until soft and then add in the spices cook until fragrant.

Add the vegetables and spices to the slow cooker with the water, beef stock, tomatoes and chickpeas and cook covered on low for 10 hours.

Remove the lamb shanks from the cooker and remove the meat from the bones. Shred the meat and return this to the crock pot adding in the peas, and seasoning to taste. Garnish with fresh coriander.