Serves 6

  • 2 tbsp vegetable oil
  • 2 onions roughly chopped  
  • 3 garlic cloves, crushed
  • 500g mushrooms sliced
  • 120 grams dried apricots halved
  • 1 red pepper sliced
  • 1kg pumpkin diced
  • 800g tinned chopped tomatoes
  • 550ml water
  • 1 vegetable stock cube
  • 550ml water
  • 1 tbs ground cinnamon
  • 1 tbs ground cumin
  • 1 tbs ground tumeric
  • 1 tbs ground sweet paprika
  • 1/2 tsp chilli powder

For decoration

  • Puff pastry
  • Edible food pen
  • 1 handful corriander, chopped


  1. Preheat oven to 160C fan or Gas Mark 3. Heat the oil and fry the onions for 2 minutes until they begin to soften.
  2. Place the red pepper and mushrooms in the pan and add the apricots and the pumpkin.
  3. Pour the chopped tomatoes, water and a vegetable Stock Cube into the pan and increase the heat, bringing the contents to the boil. 
  4. Cover the dish with a lid and place in the oven for 1 hour or until the vegetables are tender.
  5. Scatter the chopped coriander as a garnish when you serve.

Serving suggestion:

Following the instructions on the packet, make puff pastry to create ‘graveyard’.

Using an edible pen, let your imagination run wild on the headstones.

With thanks to our friends at Knorr for the recipe and image.