Peel and cut the squash into cubes. Cut the eggplant into pieces. Thinly slice the onions and garlic. In the casserole dish, heat the oil and brown the pieces of squash, eggplant, onions and garlic for 5 min. over medium heat, stirring regularly. Add the white wine and reduce by half over medium-high heat for 5 mins.

In a large pot, heat the water to cook the noodles. In a bowl, mix the peanut butter, peeled garlic clove, palm sugar, lemon juice, soy sauce, water, tamarind paste, two-thirds of the coriander and bird's eye chili. Using a hand blender, blend everything to obtain a smooth sauce. Set aside in a cool place.

Wash the pumpkin, remove the seeds and cut it into cubes. It is not necessary to peel it. Peel and roughly chop the onion. Cover the bottom of a saucepan with olive oil and heat it. Put all the ingredients in the pan and cook for 1 hour covered over low heat. Stir from time to time.

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When the mercury drops, our hearts cry out for warmth and comfort. There is nothing like a warm, homemade meal to snuggle up with during the cold winter months. For Tefal, cooking is not just about filling your belly but sharing love and warmth with family and friends. We have three scrumptious winter recipes for you that are bound to become your new favourites. This includes hearty stews to warming desserts. These are carefully designed to warm the heart and home.