Lamb, olive and orange stew:

1kg boneless New Zealand Lamb leg, diced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves, chopped
2 cloves garlic, peeled and chopped
3 onions, peeled and sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 x 5cm piece cinnamon
2 carrots, peeled and sliced
1 orange
2 tablespoons soy sauce
1 sweet potato, peeled and diced
100g unpitted olives - a mixture of green and black

Roast pumpkin humus:

200g pumpkin or butternut squash
1 x 400g can cooked chickpeas, drained and rinsed
2 - 3 cloves peeled garlic
2 tablespoons tahini paste
½ teaspoon lemon zest
the juice of 1 lemon
olive oil -- approximately 150ml

Minted broccoli cous cous:

80g instant couscous
110ml tepid water
200g broccoli florets, cut into chunks
a handful of fresh mint leaves
a handful flat parsley leaves
2 tablespoons extra-virgin olive oil

Almond dukkah:

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons sesame seeds, toasted (or toast in the pan with the other seeds)
½ teaspoon nigella seeds (or use extra cumin, or caraway seeds)
100g toasted almonds
50g toasted pinenuts
½ teaspoon sweet smoked paprika
1 teaspoon flaky sea salt