Pumpkin seed

Ground seed thickens, the fruit sours. No flour and no cream anywhere in it.

Green on green. The leaf is volatile, the seed is fat — one holds the other down.

Seed and flesh from the same fruit — one sweet, one green, both roasted.

Two Mesoamerican seeds, both toasted, both slightly green and oily.

Grassy chilli against grassy seed; both are green heat rather than red.

The sauce is fat and vegetal with no finish. Lime supplies the finish.

Poached bird under a thick green sauce; the stock is what thins the seed paste.

Toasted in a dry pan until they pop, salted while hot. Nothing else.

Toast the seed back on top and the texture finally matches the flavour.

Toast the seeds from inside it; green oil against orange sugar.

Chalky lactic acid across green oil. The seed does the crunch and the salt.

Styria pours the black oil on ice cream. Grass over vanilla, and it lands.

Mole thickened with seed and darkened with cocoa; two bitternesses, one sauce.

Pepita crust toasts faster than the flesh cooks, so it stays green not brown.

Shared green-fatty aldehydes; the berry drags the seed grass into fruit.