Making best use of winter produce

• Preheat oven to 425°. Fit the piecrust into a metal pie pan, pressing excess dough on the rim of the pan. Cut shapes from remaining piecrust to use around pie edge. Brush 1 tbsp buttermilk around pie edge; arrange shapes around it and brush them with 1 tbsp. buttermilk. 
• Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake for 15 minutes.
• Whisk together pumpkin, sugar, cinnamon, salt, vanilla extract, egg whites and yolk and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
• Bake at 425° for 10 minutes. Reduce heat to 325°, and bake for 35 to 40 more minutes or until edge of filling is slightly puffed and centre is slightly wobbly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.

• Heat oven to 400°F.
• Combine cauliflower florets, cayenne pepper and olive oil; spread it onto a baking sheet sprayed with cooking spray or greased with butter. Bake for 15 to 20 minutes or until golden brown. Cool for 15 minutes.
• Mix dressing and garam masala until blended. Toss spinach with cauliflower and dressing mixture; top with nuts and cilantro.

• Heat oil in a heavy base pot and lightly roast the cumin seeds before stirring in the chopped onions and green chillies. Cook until onions have softened and changed to a light golden brown colour.
• Add the cubed persimmons, stir well and add the minced beef. Cover the pot, reduce the heat to a low medium and let it cook for about 15 minutes, stirring occasionally. Sprinkle a little water if required. 
• Add all the spices, crushed tomatoes and chicken or beef stock and stir well. Stir in the yogurt and cover the pot and let it simmer for 10 minutes or until the fruit has softened. Sprinkle the fresh cilantro leaves on top and serve with basmati rice.

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