Looking for some inspiration of what to cook for Christmas Day this year? We've got you covered with four delicious recipes.


Roasted Pumpkin:

1.2kg / 2.4 lb pumpkin, skin on seeds in weight (or butternut squash or sweet potato)
2 tbsp extra virgin olive oil
1 garlic clove, finely minced using garlic press
1/2 tsp each salt and pepper

Lemon Yoghurt Sauce:
3/4 cup Greek yogurt (or other plain, non sweet yogurt)
1/2 small garlic clove, finely minced using garlic press
tbsp lemon juice
tbsp extra virgin olive oil
1/4 tsp each salt and pepper

Sprinkling and Garnishes:
2 tbsp pine nuts (or other nuts of choice)
2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
1/8 tsp sumac (paprika or other theme appropriate spice)


Roasted Pumpkin:

  1. Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
  2. Peel, deseed and cut pumpkin into 3cm / 1.2" cubes – see photos in post for how I do it with little effort. You should end up with about 1 kg – enough to fill a tray.
  3. Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
  4. Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.

Lemon Yoghurt Sauce:

  1. Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Pine Nuts:

  1. Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.


  1. Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
  2. We think it's best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.