mix all ingredients together and place on a cookie sheet pan in a single layer', 'cook in a 350 oven until butter is melted', 'lower oven to 275 degrees , mix and spread seed into single layer and bake till crisp about 30-40 minutes', '40 minutes'

preheat oven to 300f', 'place the seeds in a bowl and add the olive oil then the seasonings', 'mix well', 'spread pumpkin seeds on a single layer on baking sheet', 'bake for about 30 minutes depending on your oven', 'stir half way through'

preheat oven to 425f', 'place all the ingredients in a bowl and toss well to coat', 'transfer seeds and any liquid to a parchment-lined baking sheet', 'spread out mixture evenly in a single layer', 'toast just until the seeds are golden brown and become fragrant , approximately 10-15 minutes', 'stir mixture occasionally to brown evenly', 'watch oven carefully !', 'let cool', 'once cooled , keep in airtight container'

cut the pumpkin into wedges and then into about 3cm cubes', 'toss in olive oil , salt and pepper in a roasting tin', 'cut the top off a head of garlic and drizzle a little oil over the cloves', 'wrap the garlic in tin foil and add to the pumpkin', 'roast at 200c for 30 minutes or until the pumpkin is soft', 'meanwhile , coarsely chop the onion , celery and carrot and fry until the onion is translucent', 'add the ground cumin and fry briefly', 'add the water , worcestershire sauce , salt , pepper and chili', 'bring to the boil and then reduce to simmer for 15 minutes', 'remove the skin from the cooked pumpkin', 'squeeze out the roasted garlic and add to the soup along with the pumpkin', 'you may need to add some water at this stage to just cover the vegetables', 'simmer for another 5 minutes', 'blend with a stick blender and adjust the seasoning to taste', 'you may also need to add yet more water if the soup is too thick', 'i like my soup really thick', 'my kids used to eat this by spreading it on their bread instead of dipping the bread in the soup !'

preheat oven to 350 degrees f', 'in a shallow bowl , stir flour , salt , and pepper together', 'dredge rabbit pieces in flour mixture , completely coating meat on all sides', 'in a large cast-iron skillet , heat 3 tb olive oil over medium heat', 'put rabbit in the skillet and cook for 4-5 minutes on each side , until nicely browned', 'in a small bowl , toss the garlic with 1 tb olive oil to coat completely', 'transfer rabbit to a baking dish and sprinkle with garlic , olives , and thyme', 'bake , uncovered , for about an hour , or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout', 'drizzle the remaining 1 tb olive oil in an abstract pattern on a serving platter and arrange rabbit on top', 'scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit', 'serve immediately'

mix oil , garlic , rosemary , and thyme in a large bowl', 'add lamb , and coat with herbs', 'grind pepper and salt over all', 'wrap well and marinate in the fridge 4 hours or overnight', 'remove from marinade , scraping off as much herbs as possible', 'preheat oven to 400f', 'heat large saut pan high , add 2 tbsp oil', 'sear both sides of meat', 'transfer to large baking dish in oven', 'bake 10 minutes for medium rare', 'cover with foil and let rest for 10 minutes before slicing', 'garnish with sprigs of rosemary'