More Pumpkin

It is great to see all those monster pumpkins emerging in the vegetable gardens during autumn although I feel that winter is nearly here and I'd hardly even noticed summer! The cooler weather certainly engenders the desire for warm soft food.

The recipe below is not for a monster pumpkin but will suit your regular supermarket pumpkin. I find that pumpkin roasted off in the oven has a far better taste and texture than boiled pumpkin. The mixture of coriander and cumin complements the moist texture of the pumpkin while the addition of salty bacon and Maldon salt enhances the flavour. This recipe can be served as an accompaniment for dinner or on its own for a healthy lunch. It is delicious reheated the following day after the flavours have been left to meld.

Sautéed Roast Pumpkin and Cumin

• 1 small pumpkin
• Olive oil approx 100 mls
• Juice and zest of one lemon
• 100g sliced bacon cut into strips
• 1 tsp cumin seeds
• 1tsp coriander seeds
• Maldon salt
• Pepper

Bake a whole pumpkin in the oven at 160C until just tender. This will depend on the size of the pumpkin but you should be able to insert a knife easily into its side. Do not over cook or it will be too mushy for the next step. Leave it to cool.

In a spice mill, grind the cumin and coriander. Fry the bacon lightly. Slice the pumpkin into thin slices (about 1cm thick). Remove the skin. In a heavy frypan heat half the oil. Place pumpkin in the oil and sprinkle with spice mixture and salt and pepper. Brown and then turn. Brown the other size. When cooked squeeze the lemon over the top and let this cook off.

To serve garnish with the lemon zest and bacon. This may be kept in the oven until needed.