• 1 large onion
• 1 clove of garlic
• 2 tsp oil
• ½ tsp curry powder
• ½ tsp ground coriander
• A sprinkle of chilli flakes
• 250 g orange kumara
• 250 g seeded and peeled pumpkin
• 4 c of chicken or vegetable stock
• 2 T crunchy peanut butter
• Salt and pepper

Heat the chopped onion and garlic in a large pot with the oil. Stir until the onion is transparent and then add in the spices and cook for another minute.

Add in the chopped vegetables and the stock and cook on a medium heat until the pumpkin and kumara are tender. Add the peanut butter and season to taste. Puree with a stick blender or food processor to the desired consistency.

• 100 g butter
• ½ c sugar
• 1 egg
• 1 c flour
• 2 tbsp cocoa
• 1 tsp baking powder
• ¼ tsp baking soda
• 60 g cornflour
• 1 tsp vanilla
• Pinch of salt

Cream the butter and sugar, add the well beaten egg. Then add the rest of the ingredients and mix well. Roll into small balls, flatten and place on a tray. Bake at 150C for about 15 minutes. Cool the biscuites on a tray and then sandwich them together with peppermint icing.

Well, it is time for me to tootle on and get ready for the last Woolley Stitchers Day for this year which is on tomorrow at Annie’s from 10-4. See you there. (More details on the website)