So this weekend we cut the jaggardy face from our £2.50 pumpkin, placed a scented candle in it and our Halloween celebrations began. We told innocent spooky jokes (the favourite being 'Why was 6 afraid of 7? Because 7 8 9....') to amuse Sadie and Minoo, her sleepover buddy, and then when they'd gone off, we devoured my cheesy sweet potato shepherd's pie with roasted pumpkin pieces and seeds. It was yum. (Below are two of my Autumn recipes, including this one, if you are interested....)
Jamie Oliver recently pointed out on his comforting latest effort 'Jamie At Home' something rather informative, yet obvious, about pumpkins: When you cook them you can remove the seeds but then keep them to cook and eat. I have been cooking pumpkin around this time of year (and out of season too- especially butternut squashes) for most of my adult life, and I have NEVER thought to do this. I actually take myself to the supermarket and buy bags of pumpkin seeds, having discarded the pips of the pumpkin flesh when making soup or whatever, stupidly condemning them to the bin. Since seeing this programme I have mentioned this idea to many other pumpkin fans and they had never thought of it either- even the ones who had studied catering. So it's not just me being thick then. For those who've never got into pumpkin seeds they are very good for your sex drive, and are also nice sprinkled on salads and roasted veg.
Just been on the phone to Rachael who caught me off guard and made me splutter my peppermint tea when she started talking about recycled dildos. And imagine- these days you can even get vegan condoms! Oh my lord. Full of interesting facts that one. Oh how the eco sexual puns kept on coming. Hope I haven't ruined your appetite...
Autumn Orange Soup1 tbsp olive oil
1 small onion
1 crushed garlic clove
1 cm square ginger, peeled and grated
1 small butternut squash, diced and de-seeded (hang on to your seeds!)- skin can be kept on as it softens (another Oliver wonderfact)
1 large sweet potato, peeled and diced
50g red lentils, washed
1/2 litre vegetable bouillion stock
salt and pepper
Saute onions, garlic and ginger in oil. Add diced veg and mix into onions for 2 mins. Add stock and lentils, bring to boil and simmer for 10-15 mins. When everything soft. put soup in blender or mash with potato masher. Meanwhile heat a small frying pan, and when hot add pumpkin seeds and cook until darkened and crisp. When soup ready sprinkle seeds on top and add salt and pepper. Voila!
(Also can put watercress leaves on top of soup at end if you're a health nazi)
Cheesy Sweet Potato Shepherd's Pie with Roasted Pumpkin2 onions, chopped
500g beef mince
1/2 punnet cherry tomotoes, chopped
1 tablespoon chopped parsley and fresh basil
2 tablespoons veg oil
250ml vegetable stock
1 tsp marmite (thanks to Annabel Karmel for this tip)
salt and pepper
Topping:
3 medium sweet potatoes, peeled and chopped
1 knob butter
2 tbsp milk
100g cheddar cheese
Side:
Contents of Halloween head, chopped (keep the seeds)
3 tbsp Olive oil
Salt
Fry onion and tomatoes in oil until soft. Add mince and cook until brown. Then add stock. Stir in marmite, herbs and seasoning, and cook gently for 20 mins. Meanwhile, place pumpkin pieces and seeds in a roasting tin. Coat in oil and plenty of salt and place in hot oven.
For topping, boil potatoes until soft, and then stir in butter, milk and 30g of cheese, and mash. When mince mixture ready pour in casserole dish, put mash on top and then grate remaining cheese over.Cook in oven for 10 mins. When ready serve with roasted pumpkin.
Soundtrack: Suede- Metal Mickey
