Recipe supplied by Maureen Conquer

Moroccan Spice Pumpkin and Manuka Honey Dip


400 grams pumpkin or squash:  deseeded, peeled, cut into 3cm cubes.
3 teaspoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon or cardamon
1 heaped tablespoon mānuka or another bold honey like thyme
Red wine vinegar approximately 1 tablespoon to taste
Freshly ground salt and pepper


  • Preheat oven to 180C.
  • Put oil, pumpkin and spices into a roasting dish and toss well.
  • Roast until the pumpkin is soft and lightly browned.
  • Puree with a stick blender or food processor. Add honey and vinegar. Whizz again, taste, then adjust seasoning with salt, pepper and (if you like), maybe a pinch of dried chilli.
  • Serve with crusty bread, crackers or carrot sticks. Also great as a sandwich base.

Variation: for increased protein, try adding 1–2 tablespoons of chopped roasted nuts as you puree.