1 teaspoon finely chopped dried red chilli or cayenne powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3 tablespoons olive or argan oil
1 small pumpkin, halved, deseeded and cut into thin wedges
Using a pestle and mortar, pound the coriander and cumin seeds, garlic and salt to form a coarse paste. Stir in the chilli or cayenne, cinnamon and allspice, then mix in the oil.
Rub the mixture over the pumpkin wedges, then place, skin side down, in a roasting tin or ovenproof dish. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Serve with grilled or roasted meat dishes.