• 125 g brown sugar (tightly packed)
• 2/3 c milk
• ¼ orange marmalade
• ¼ golden syrup
• 1 c plus 2 tbsp of self-raising flour
• 1 tsp baking soda
• 1 T ground ginger
• 1 t cinnamon
• ½ ground nutmeg
• 1 egg

Preheat the oven to 160C (fan bake). Prepare a large 12 hole muffin tin, greasing well.

Place the butter, sugar, milk, marmalade and golden syrup in a large pot. Melt gently over medium heat stirring occasionally. Cool.

Place flour, soda and spices in a large bowl. Mix together and then make a well in the centre. Pour in the beaten egg and the liquids to make a smooth batter. Spoon into the prepared tins and bake for about 30 minutes or until a skewer comes out clean.

Tip the cakes out onto a wire rack, and when cool ice the bottoms with a thin lemon icing using 1 ½ cups of icing sugar, the juice of a lemon and enough boiling water to make a thin runny consistency. Drizzle over the cakes.

• 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.