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Peel and deseed the pumpkin. Cut 200 g into 2cm cubes and grate the remaining 100 g, set aside grated pumpkin. Place the cubed pumpkin into a medium mixing bowl with half of the thyme, honey, olive oil, salt and pepper and mix until well combined. Line the universal enamel tray with baking paper and top with pumpkin. Place tray in the oven on shelf level 3. Turn oven on to CircoRoast at 180⁰C and cook pumpkin for 30 minutes. Put the rice, grated pumpkin, onion, garlic water or stock and remaining thyme in the small non-perforated stainless steel tray. Place the tray in oven and select Full Steam 100⁰C. Cook risotto for 25 minutes. Remove the risotto from the oven then add the parmesan, butter and roasted pumpkin. Stir until all ingredients are combined, check for seasoning and serve.

Peel the pumpkin & scoop out the seeds. Place onto a chopping board cut side down. Place a chop stick on either side of the pumpkin then, using a sharp knife, slice through the pumpkin to the chopsticks at 5mm intervals. The chopsticks will prevent cutting all the way through the pumpkin. Transfer the pumpkin to a tray lined with non-stick baking paper. Carefully arrange half the onion slices between the slits in the pumpkin. Combine the olive oil & the sumac & brush over the pumpkin. Sprinkle with salt & freshly ground pepper. Roast on CircoTherm® 200°C with medium steam for 30 mins or until golden & tender. Allow to cool. Place yogurt, tahini, parsley & lemon juice for dressing in a food processor & process till mixture is well combined. Season with salt & pepper. Set aside. Combine the remaining onion slices with the extra sumac. Carefully transfer the pumpkin to a serving plate. Drizzle with dressing & sprinkle with onion mixture, pomegranate seeds, extra continental parsley & pumpkin seeds.

While we love a great roasted pumpkin recipe, particularly as a hearty side dish during the colder months, there are so many more ways to prepare your pumpkin to help you get the most out of its flavours and textures. Here are 5 of our favourite ways to cook with pumpkin: Grilled pumpkin Pumpkin flesh has a wonderfully sweet flavour profile that adds a delicious counterbalance for your tastebuds. When sliced and cooked on a hot grill pan, grilled pumpkin develops dark charring from the heat and a caramelisation of the sugars in the flesh. Before adding to your grill, sprinkle over some salt and chopped fresh rosemary to combine sweet and salty flavours. Depending on the thickness of your pumpkin slices, you’ll want to grill for roughly 5 minutes each side or until dark lines appear on the surface. Steamed pumpkin If you’re wanting to use pumpkin puree to make desserts, pasta dishes or even to add to breakfast recipes, then steaming it is the way to go because it heroes the natural flavour of the vegetable. When preparing your pumpkin, try to keep them roughly the same size so that they steam evenly. It should take roughly 10 minutes to steam 1 – 2 inch chunks of pumpkin, but you can check if they’re done by poking them with a fork – it should glide in easily. Stewed pumpkin There is no rule that says you always need to cook your pumpkin on its own. In fact, pumpkin can make a wonderful addition to your favourite stew recipes to enjoy throughout autumn and winter. Pumpkin has the ability to absorb water, soften and blend into the rest of your stew, so if you’re wanting it to hold its shape you’re better off adding it towards the end of your cooking time. If stewing for 2 -3 hours, it can be cooked at the beginning for more of a combined or thick, soup-like consistency, or added towards the end and cooked for roughly 45 minutes for defined cubes. Stuffed pumpkin If you simply can’t get enough of this hearty orange ingredient, give it a boost by leaving the pumpkin whole and filling with delicious parcels of flavour! Baking the vegetable whole and slow certainly brings out the most of its flavours, soaking up the stuffing and letting the flavours simmer and strengthen. Warm spices like cinnamon and nutmeg pair beautifully with a combination of winter vegetables like zucchini and carrots. Alternatively, a lighter mix of quinoa and mushroom with a hint of chilli is sure to warm you up this winter.

Place prepared pumpkin on the small perforated stainless steel tray and put in oven. Select Full Steam 100⁰C and cook for 10 minutes or until pumpkin is cooked. If a Full Steam oven is not available steam pumpkin on cooktop or microwave until cooked. Allow pumpkin to cool uncovered and then mash. Preheat oven on CircoTherm® to 200⁰C and line the universal enamel tray with baking paper. Sift flour, baking powder, sugar, salt and spices into a bowl. Add the butter and rub into flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the flour. Using a butter knife, add the mashed pumpkin and enough milk to make a sticky dough. Turn the dough out on to a floured surface and gently knead until smooth. Roll out the dough until 2 cm thick. Using a 6 cm scone cutter, cut out scones and place on prepared tray. Gently reform leftover dough to make 12 scones in total. Brush tops of scones with extra milk. Bake the scones for 12 minutes or until golden. While scones are baking, make the maple butter. Combine butter, salt and maple syrup in a small bowl and with a hand held electric beater mix until well combined. Place maple butter into a small serving dish and place in the refrigerator until required. Serve warm scones spread with maple butter.

If you’re hunting for a crowd pleasing recipe or need inspiration for your entry into our 50 Best Home Cooks competition, then look no further. These popular recipes from the past year in The NEFF Kitchen sent hordes of readers to our site, and were shared repeatedly on social media. The one thing they have in common? They were able to keep guests coming back for seconds and thirds, begging their hosts for the recipe. Plan your best recipe, cook up a storm and be sure to snap a great photo to upload for our 50 Best Home Cooks competition. Until it’s time to get cooking, here are 10 of our favourite crowd pleasers from The NEFF Kitchen to inspire you: 3 Cheese mushroom lasagne There seems to be a million ways to make lasagne, but if you’re looking for a delicious meat-free option then you’ll love our recipe. It’s a celebration of cheese and mushrooms, and really what more could you want? Get the recipe here. Lemon cheesecake This New York style cheesecake has a rich and creamy filling thanks to NEFF’s FullSteam feature. You’ll want to be careful with your portions because people will definitely be wanting more. Get the recipe here. Lemon ginger lamb ribs Be prepared for sticky fingers because these lemon ginger lamb ribs are too good to stop at one. Get the recipe here. Mixed berry trifle The layers in this delightful trifle will make your guests gasp when it is revealed. It’s a good thing there’s plenty to share because everyone is going to want to dig right in. Get the recipe here. Potato focaccia with caramelised onions A focaccia made out of potato? You better believe it! This tasty trick for soft interior and crispy outside uses mash potato and NEFF’s CircoTherm oven for an unbeatable entrée. Get the recipe here. Coffee Roulade with coffee cream Looking for a new way to get your coffee fix? This roulade only takes 30 minutes to prepare and will satisfy your sweet tooth at the same time. Get the recipe here. The ultimate apple pie With a handful of apples you can make a dessert that’s perfect for the winter without being too rich. The humble apple pie is also a firm family favourite. Get the recipe here. Middle Eastern lamb pizza Looking for a recipe that is packed full of flavour and spice but with minimal plates to clean up? Then you can’t beat these Middle eastern lamb pizzas, which are like mini handheld pizzas the whole family will love. Get the recipe here. Blueberry coconut muffins Breakfast, brunch or afternoon tea, these muffins are a sweet treat so good your friends will beg you to bring extras for them! Get the recipe here. Tomato basil linguini Who doesn’t love a great pasta? This simple recipe celebrates the flavours and can be whipped up in under 30 minutes. That’s a real crowd pleaser on a time crunch! Get the recipe here.

Slow-roasted miso spiced nuts They’re salty, tangy and a little spicy – and these miso spiced nuts will have you coming back for a second and third (or more) handful! They’re a great table snack for your next dinner party or to keep in your bag when on the go. And with only 10 minutes of prep time, then a slow, three-hour roast, you can pop them in your NEFF oven then go about your day (stirring occasionally). And if you’re using a NEFF Home Connect oven, you can keep an eye on them via your smartphone and even receive a notification when they’re ready! Oven-baked zucchini, pea and feta fritters Talk about a dish for any time of the day... Our zucchini, pea and feta fritters are the perfect snack (or meal) and can be eaten at any time of the day or night. Packed with vegetables and tasty feta, they can be whipped up in under an hour and enjoyed hot or cold! Yum! Caramilk® banana cake For those days when you’re craving more of a sweet treat, try this Caramilk® banana cake recipe! It’s got everything you love about traditional banana cake, with a delicious chocolate ganache. And it takes less than an hour to bake using NEFF’s CircoTherm® function, which allows you to cook evenly everytime without rotating your oven trays. Roast pumpkin arancini Leftover risotto? Or just craving some hearty arancini? Whatever your reason – you can’t go past our roast pumpkin recipe. as a base (which can be pre-made using NEFF’s FullSteam function), this recipe will warm you up from the inside out. And it can be made and cooked in just half an hour  with the CircoRoasting® function on your NEFF oven. The recipe also makes 36 – meaning you can serve as a pre-dinner snack at your next soiree, or keep in the fridge and heat up as you . Sweet Potato Bliss Balls This sweet potato bliss ball recipe ticks all the boxes: it’s small, tasty and perfect for grabbing on-the-go. Our advice? Make in bulk or whip up in advance (using NEFF’s CircoTherm function) to enjoy the next time you’re graving a little something to get you through the afternoon. You can attend a free NEFF demonstration near you to learn more about the full range of NEFF products and see these in person for yourself to best understand how they can bring your dream kitchen to life. About NEFF NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily

If there’s one kind of meal that seems to appear in every country, culture and tradition all around the world, it’s the curry. And if there’s an ingredient that works well in curries every time, it’s coconut! A perfect ingredient to match and complement spicy flavours, coconut milk makes for some of the best curry recipes in our homes. Here are the NEFF kitchen’s favourite coconut curries from around the world, each one using an element of the rich, creamy, tropical fruit – perfect to warm your guests up on a cool evening, but light enough for any season. Choose your chillies wisely and crack open the coconut cocktails for a true curry feast: Chicken Korma Curry (India) Korma curries are notoriously popular, and well-suited to practically any hero ingredient, from vegetables, to chicken, to lamb. And what’s more – they’re full of creamy coconut milk! Try your hand at this delicious homemade spice mix, combining ground cashews with ginger, cloves, cumin, coriander, Garam Masala, turmeric, paprika and chilli. Add your delicious, creamy coconut goodness with chicken or vegetables and your Coconut Korma Curry, all the way from India, is sure to impress your guests. Cape Malay Coconut Curry with Apricots (South Africa) Cape Town is a melting pot of cultures – all with their own take on the humble curry. But the Cape Malay community (with a culinary that boasts a combination of Dutch and Indian influences) is famed for their spicy, sweet, complex curries. Often infused with dried fruits, a Malay curry is made from a spice base of star anise, cinnamon, bay leaves, Garam Masala, coriander, cumin, turmeric and ginger – perfectly encapsulating the picturesque, sunny shores of Cape Town and the bustling city behind. Seafood Thai Green Curry (Southeast Asia) Thai curries are creamy, light and packed full of flavour – plus, most of them hero coconut milk as their core ingredient. A good, hearty Thai green curry is a sure favourite if you’re entertaining families, as it can be made without too much of a chilli hit, appealing to younger palates or those who prefer flavour over spice. Toss in some fresh vegetables over a base of lemongrass, garlic, ginger, chilli, keifer lime leaves, coriander, cumin and turmeric, and tuck into a warm, creamy coconut feast. Get the recipe here. Caribbean Coconut Curry (Jamaica) Jamaica is renowned for its spicy recipes – from chicken jerky to delicious spiced fruits and cakes. But what could be more perfect for a dinner feast than a fresh coconut curry – straight from the sunny Caribbean islands? This Jamaican-inspired recipe is founded on a ridiculously easy paste of cashew nuts, curry powder and lime – add coconut cream, fresh island pineapple, vegetables and other ingredients to transport your guests to the green waters of Jamaica. Sri Lankan Prawn Coconut Curry (Sri Lanka) Sri Lankan curries combine a blend of rich spices (similar to Indian traditions) with the light coconut creaminess of a Thai recipe. Fragrant, fresh and balanced, this curry lifts the subtle flavours of prawns or other seafood perfectly with a mix of cloves, mustard seeds, curry powder, turmeric, ginger and tamarind. The sour notes from the tamarind balance out the addition of shredded coconut perfectly! Top tip: Add a side of coconut rice to your coconut curries Rice is the perfect addition to any curry dish, and while we’re on the topic of coconuts, you may want to whip up a few servings of delicious coconut rice! Packed full of nutrients and intense flavours, your guests will be reaching back into the rice bowl for second helpings every time. Find our coconut rice recipe here.

Place all of the ingredients for the rice in the small solid stainless steel tray and place in the Full Steam oven. With the back of a knife bruise the lemongrass and place in a 4 litre solid stainless steel tray or dish. Add the garlic, ginger and chilli. Crush the lime leaves in your hands and add to the tray. Add the fresh and ground coriander, cumin, turmeric, coconut milk and stock. Stir to combine. Place tray in Full Steam oven with the rice. Select Steam 100⁰C and cook curry and rice for 20 minutes. Remove the rice from the oven, cover with foil and set aside. Remove the curry from the oven, strain the curry liquid through a fine strainer and discard the herbs and spices. Place the liquid back into the tray, add the fish sauce, palm sugar, vegetables and marinara mix. Place back in the Full Steam oven and cook for a further 10 minutes on Steam 100⁰C. Garnish curry with coriander leaves and serve with rice.

Whether you’re filling your garden beds with red fruits or adorning your balcony with productive pots, we’ve compiled a brief guide to growing your own tomatoes – including tips for helping them flourish, and advice around when to plant or harvest. How to grow tomatoes For best results, tomatoes require a combination of full sun, no strong winds, and ample space. In fact, we suggest planting seedlings relatively deep and as much as 50cm to 1m apart, depending on the variety. Bush-type plants need less space in between, whereas vines on stakes will flourish with a metre or so in their midst.  Staking is essential in most cases (giving the vine a framework to grow up) and requires soft materials so as not to damage the plant’s stems. With adequate space, light and moisture, most tomatoes flourish just as well in pots (both indoors and outdoors) as they do in garden beds. But it’s important to note that larger varieties will need bigger pots and added staking support. If you’ve got smaller spaces, choose compact varieties such as San Marzano or Patio Roma. When to plant In most climates, spring planting will be most fruitful (around August or September), but some warmer climates welcome tomato planting all year round. Frequent and thorough feeding and watering with liquid fertiliser is a sure way to keep your fruity red beds happy. Some experts suggest pre-heating the soil too, as growing plants love warm beds – simply cover the beds a few weeks before planting with groundsheet or tarpaulin and let it get a little steamy under there. An early harvest is worth the extra effort! And remember, whether in a small pot indoors or an expansive garden bed, you’ll have the most success with organic, disease-resistant seeds. Plus, heirloom tomatoes are our favourite in terms of consistent success with flavour!  How to harvest Unlike many fruits (yes, tomatoes are imposters in the vegetable aisle), some varieties are best harvested when at a mature shade of green and left to ripen off the plant. Heirloom varieties, for example, are best picked before they’ve turned fully red, and cherry tomatoes crack if left on the vine too long. But some varieties require an even red colour for optimal picking, and vine ripened tomatoes often boast much bolder flavours and colour profiles. Another way to tell is by touch – somewhere in between firm and soft is usually the prime time to harvest. Expert tips: One main difference between garden beds and pots is that the latter dry out much faster, so frequent watering and fertiliser is vital. Another expert tip when growing indoors, where breeze is minimal, to turn a gentle fan on the growing seedlings to force their stems to strengthen. Lastly, if you’re cultivating a whole veggie garden, tomatoes seem to really flourish when planted next to cucumbers, basil, asparagus, lettuce and onion. With all that green, red and white, we can’t think of a more fitting Italian garden bed!