• ¾ C blanched almonds
• Zest of ½ a lemon
• 1 small clove of garlic
• ½ tsp chilli flakes
• ¾ cup sun-dried tomatoes
• ¼ c chopped parsley
• 1-2 anchovy fillets (optional)
• 4 tbsp plain greek yoghurt
• Salt and pepper to taste

Put all the ingredients in the food process and blend until it is a thick crunchy paste. Spread on crusty bread, crackers or serve as part of a cheese platter. Add more yoghurt if you want a looser consistency (which is also very good with chicken dishes).

Topping:

• 30g butter
• 2tsp oil
• 1 clove crushed garlic
• 1 tsp each of garam masala and curry powder
• ½ tsp cumin seeds
• Pinch of cayenne
• ½ raw cashew nuts, chopped
• ½ tasty cheese
• ½ cup finely grated parmesan

For the quiche:

• 150 g kumara (cut into cubes and steamed until tender)
• 30 g butter
• ¼ tsp each garam masala and tumeric
• 1 small leek
• 1 ½ tsp flour
• 1 ½ tsp vegetable stock powder
• 1/3 cup milk
• 2 lightly beaten eggs
• 2/3 c cooked mashed pumpkin (approx 200g)

Prepare the topping first by browning all the ingredients in a pan. Cool and then add the cheeses.

Slice and cook the leek until tender with the butter and spices for the base. Gradually stir in the milk, stock and flour and cook until it is thickened. Cool and then in the kumara, potato and eggs. Mix well and pour into a greased quiche dish and make for about 15 mins at 180C. Remove the dish from the oven and sprinkle over the topping and cook for a further 5 minutes or until golden and set.