Add the water, the red pepper flakes and oregano, and bring to a boil.

Turn off processor and add basil, oregano, parsley and oil.

Add red pepper flakes and oregano and saute one minute.

Add pumpkin, chili powder, oregano, bay leaves and cinnamon stick.

Add the tomatoes, oregano, red wine and stock and bring to a boil.

Add the tomatoes, oregano, salt and pepper to taste.

Add the heavy cream and oregano and cook until slightly thickened, about three or four minutes.

Reduce the heat to low and add the beef stock, cuminseeds and oregano.

Add the tomatoes and oregano and cook for a further 10 minutes.

Add the rosemary or oregano now, if you wish.