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4 pieces of ginger, sliced 3 star anise 2 shallots, 1 cut into 3 cm slices, 1 finely chopped 2 tbsp soy sauce 3 chicken

2 cup broccoli florets 2 cups mushrooms 2 cups chopped pumpkin 1 zucchini, sliced and quartered 1 yellow squash, sliced and quartered 1 red capsicum,

1/2 kent pumpkin, seeded, peeled, cut into 2 cm pieces 2 tbsp olive oil 1 red capsicum, seeded, cut into 2 cm pieces 150 g

30 g unsalted butter 1 onion, finely chopped 2 cloves garlic 750 g peeled pumpkin, seeded 2 cups chicken stock 2 cups water salt and

2 tablespoons coconut oil plus extra for greasing 1/2 onion finely chopped 2 garlic cloves crushed 6 mushrooms thinly sliced 1/2 capsicum finely chopped 1/2

300g pumpkin, peeled and cut into 1cm cubes Olive oil spray 12 slices white bread, crusts removed 12 cherry tomatoes, halved 125g Spreadable Cream Cheese

2 (400g each) mangoes, chopped 1 red bird's eye chilli, deseeded, sliced 1 tablespoon lime juice 1/2 small red onion, finely chopped 2 tablespoons shredded

1 bunch Kale Olive oil spray Salt Preheat oven to 160 degrees Celsius. Line a baking tray with baking paper. Tear up the kale leaves