Pancakes
 

2 cups grated raw pumpkin
1 cup wholemeal flour
1 is baking soda
1 tsp salt
1 tsp nutmeg
1 tsp coriander
2 cups of milk
2 eggs or 1 heaped tbsp pea flour and a little extra milk.

Mix dry ingredients together in a large mixing bowl, mix together wet ingredients and add to dry ingredients, beat to a smooth but thick batter and fold in grated pumpkin. Leave to stand for 10 minutes. Heat an omelette or heavy based fry pan, melt a small amount of butter. Pan fry 1/2 cup of batter, over medium heat, approximately 5 minutes each side as one would a large pikelet. Keep warm and repeat frying process, adding a little more butter each time. Serve with tomato concasse sauce.

Tomato Concasse Sauce

3 cloves garlic
1 tsp oregano
1 tsp basil
1/8 cup olive oil
1/4 tsp cloves
1 14 tsp salt
pinch cayenne pepper
2 medium tins tinned tomatoes in juice
1 tbsp honey
25g Pacific Harvest karengo fronds soaked n 1 cup boiling water

Chop garlic finely and saute with herbs and spices in olive oil, at the same time open tins of tomatoes, after a few minutes add tomatoes to pan through a sieve to catch the pulp, with a wooden spoon press the majority of the pulp through the sieve and place the remainder on a board and chop fine with a sharp knife, return the chopped pulp to the pan. This gives the sauce texture. Finally place soaked and drained karengo on a board and also chop finely, add to sauce, simmer for a few minutes and serve with pancakes. Parmesan cheese goes very well with this dish.