• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer!

• Meanwhile, in a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. • Cook garlic paste, until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, thinly slice red radish. Thinly slice cucumber into rounds. Roughly chop baby spinach leaves. • In a medium bowl, combine radish, cucumber, baby spinach and a drizzle of the white wine vinegar and olive oil. Season.

• Divide garlic rice between bowls. Top with smokey roast pumpkin and radish salsa. • Top pumpkin with plant-based smokey aioli and chimichurri sauce. • Sprinkle with flaked almonds to serve. Enjoy!