A Pumpkin
2 onions, sliced
1 tsp cumin 1 tsp garam masala
1 tsp tumeric or saffron
seeds from 3 cardanom pods, pods discarded
Small handfull of sultanas or raisins
4 or 5 fresh sage leaves
salt, pepper, butter, oil

Preheat the oven to 180 deg C or gas mark 6.

Remove the skin, pulp and seeds from the pumpkin, cut into large chunks and place into a roasting dish. Season with salt and pepper and drizzle a little oil over the chunks.

In a dry frying pan, add the cardamon seeds, garm masala, cumin, tumeric or saffron and heat for a minute until you can smell the spices wake up but stop before they burn.

Add a knob of butter to the pan with a little oil and mix the spices in. Add the onions and sultans or raisins and cook slowly for 5 mins until the onions are soft.

Cover the pumpkin chunks with the onion mixture. Cover the roasting pan with tin foil and cook in the preheated oven for around 35 minutes or until the pumpkin is soft.

Turn the oven up to maximum and remove the tin foil from the pan and give the contents a bit of a shake. Put the pan back in the hot oven for 5-10 minutes to finish, being careful not to let it burn.