Ingredients: 120g sunflower seeds. 2 tbsp salt. 900ml water.

Method: Bring to the boil then simmer for 15-20 minutes.

Drain the water and spread the seeds on a baking tray in a single layer. Roast at 200 degrees for 10-15 minutes. Check on them and return to the oven for 2-4 minutes, checking regularly.

Ingredients: 65g unsalted butter, 65g coconut oil, 125g brown sugar, 2 large eggs, 125g granulated sugar, 1 tsp vanilla, 250g flour, 1tsp baking soda, 1/2 tsp baking powder, pinch of salt, 250g rolled oats, 125g shredded coconuts, 125g roasted sunflower seeds

Method: preheat the oven to 180. Mix together the butter and sugars until smooth, mix together the coconut oil, eggs and vanilla together, in another bowl mix together the flour, baking powder, soda and salt. Combine the flour mixture with the wet mixture and mix well. Add the oats, sunflower seeds and coconut. Set out on a banking tray leaving space for the cookies to expand! Bake for 8-10 minutes or until golden brown!

Ingredients: 1 edible pumpkin, crusty bread to serve, 100g of emmental, 100r of gruyere, 100g of mature cheddar, 1tbsp cornflour, 100g creme fraiche, 2tbsp white wine, 1 chopped shallot, 1 crushed garlic clove.

Method: Cut a lid off the pumpkin and take out seeds. Put lid on and bake until flesh is soft. (1kg pumpkin = 1 hour approx). Take out, remove lid and discard. Thenn add all other ingredients in the pumpkin. Bake for 30 mins until all bubbling. Serve with bread and potatoes.

Ingredients: 1.5kg pumpkin, olive oil, 1tsb dried chilli powder, 1tsb coriander, 1 large onion, 3 cloves of garlic, 1 carrot, 1 stick of celery, 1 litre hot vegetable stock (cube) and salt and pepper.
Method: Heat oven to 170C, cut pumpkin into wedges, remove seeds and drizzle with olive oil. Sprinkle chilli, coriander, salt and pepper over pumpkin. Roast for one hour until soft. Chop onion, garlic, carrot and celery and cook until soft. When squash is ready add to pan with vegetables and add hot stock. Blend with stick blender to required thickness.

Ingredients: 1/2 a medium pumpkin, 2tsp of garlic granules, 2tsb dried oregano, salt, oil.

Method: heat oven to 220C. Peel pumpkin with potato peeler and remove all of the seeds. Cut the flesh into thin fries. Put on a baking tray and cover with oil, garlic, oregano and salt.

Bake for approximately 20 mins.

Ingredients: 1 medium pumpkin, olive oil, salt and pepper, spices to taste.

Method: Heat oven to 180C, peel pumpkin and remove seeds, cut pumpkin into crisps with potato peeler or mandolin. Spread evenly over tray lined with baking paper. Sprinkle with olive oil and bake for 10 to 15 mins until brown. Season with salt, pepper and spices.