Besides that, we've also got one teaspoon of fennel seed, this time blitzed into a fine powder, a teaspoon of chili powder, a teaspoon of salt, and a half teaspoon of MSG.
There the local flora was represented by a wide carpet of samphire, a small umbelliferous plant that keeps quite nicely, which also boasts the names glasswort, saxifrage, and sea fennel.
Once the squash is roasted off, which I think allows moisture to escape, it intensifies the sweet, nutty flavour of the squash, then I will puree it with a few spices, a little bit of chilli and a little bit of fennel.