SERVES 4

INGREDIENTS
500 ml diced pumpkin
250 ml Arborio rice
250 ml milk 
2 tsp sugar
1 tsp cinnamon
½ tsp ginger
½ tsp cloves
¼ tsp nutmeg
¼ tsp cardamom
½ tsp salt
45g pecans
2 tbsp pumpkin seeds
2 tsp sesame seeds

METHOD
1. Cover the pumpkin and rice with water in a pot. Cook for about 20 minutes. Drain.
2. Add milk, sugar and spices. Purée, then add salt.
3. Dry-toast pecans and seeds for 2–3 minutes.
4. Serve porridge with nuts, seeds and honey.