Nicola Galloway

2 weeks ago | homegrown-kitchen.co.nz | Nicola Galloway

In a large, wide-based saucepan or preserving pan, heat the oil over moderate heat. Once hot, add the mustard seeds, cumin seeds, turmeric, and chilli. Use a wooden spoon to stir over the heat for 1 minute to toast the spices. Add the prepared ginger and garlic and stir for another minute. Add the feijoa flesh, vinegar, sugar, and salt and stir well to combine. Bring to a simmer, then cook uncovered over a low heat for about 1 hour until thickened.

3 weeks ago | thepost.co.nz | Nicola Galloway

3 weeks ago | waikatotimes.co.nz | Nicola Galloway

1 month ago | homegrown-kitchen.co.nz | Nicola Galloway

Preheat the oven to 190C (fan 170C). Place the squash or pumpkin on a small oven tray. Add 1 teaspoon of the cumin and a generous pinch of salt. Drizzle with olive oil and toss to combine. Roast for 15-20 minutes until the squash is golden and just tender. Set aside. Heat the remaining olive oil in a frying pan over a moderate heat. Add the onions and saute for 5 minutes. Add the remaining teaspoon of ground cumin, along with the garlic and other spices. Stir over the heat for 1 minute until fragrant.

1 month ago | homegrown-kitchen.co.nz | Nicola Galloway

In a mixing bowl combine the flour and salt. Whisk to combine then make a well in the flour. Break in the eggs and slowly pour in the milk while whisking constantly. Continue mixing until the batter is smooth. Cover and set aside to rest on the bench for 30 minutes, or place in the fridge overnight. This time allows the starch in the flour to hydrate so the crepe batter spreads easily for even cooking. Meanwhile, prepare the miso toffee sauce.