Notes about Recipes in this book

• Lime dal with roast squash and chilli cashews

  • IvyManning on December 05, 2025

    Very thin and tart. Too much faff without much flavor.

• Pumpkin cheesecake and pecan brittle

  • Beth891 on October 20, 2025

    Made as recipe but I did make a few substitutions. I used butternut squash (roasted and pureed as recipe), made it gluten free by using gf ginger nuts and lacto free by using lactose free soft cheese and whipping cream. I didn't do the extra cream or pecan brittle - I'm sure it would be delicious though. I baked in the oven and it needed an extra 15 mins to be baked enough and I left in oven for 1hr with door adjar as per recipe. It was very tasty and the base crispy but I would have used less orange zest (or maybe none!) as while it's very tasty it does detract from the pumpkin and spices. It tastes more of an orange cheesecake with ginger base.