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Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
Pour a good lug of groundnut oil into a large saucepan and place on a hgh heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golde, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, curry powder, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
When the time's up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
Scatter with coriander leaves and serve with rice, naan bread and chutneys, and dips on the side.
Heat the oil in a shallow casserole or frying plan and seal the meatballs until nicely browned all over (this can also be done in the oven). Lift out the meatballs and put to one side. Add the onion to the pan and cook for one minute with a pinch of salt and sizzle until softened then add garlic and cook for a minute more. Add the tomato puree, tinned tomatoes, passata, wine, sugar, bay leaves and oregano and cover with a lid, and simmer for fifteen minutes. Add the meatballs back into the pan and cook for another five minutes.
Cook the pasta according to the manufacturers instructions, leaving it al dente, and drain it, reserving some of the water. Mix the pasta with the meatballs and sauce using the reserved water to thin if needed. Pour the mixture into an ovenproof dish, arranging the meatballs evenly through the pasta, and then tear the mozzarella ball into small chunks and scatter evenly across the top.
Place the dish in a hot oven or under the girl for 5-10 minutes until cheese is golden and bubbling. Serve with crusty bread.
Crack three large eggs and mix until the yolk and white are combined. Add milk or water if you like.
Put the oil and butter in the pan and bring to the heat. When hot add the egg mixture and move around to ensure it's all touching the pan's surface. When almost cooked add your choice of filling into the middle and fold over to seal, serving it onto a plate.