Spiced Pickled Pumpkin Food

SPICED PICKLED PUMPKIN

Steps:

• Place pumpkin in a kettle.
• In another pot, add vinegar to sugar and heat to the boiling point.
• Tie the spices in cheesecloth and add to vinegar/sugar mixture.
• Boil 5 minutes; pour over pumpkin cubes.
• Cook the pumpkin in the syrup until just tender.
• Place in sterilized jars and seal at once.

INDIAN LAMB WITH SPICED PUMPKIN PICKLE

Steps:

• To make the pickle, cook the squash in boiling water for 6-10 mins until just tender but not falling apart. Drain gently.
• Heat the oil in a pan and fry the onions, ginger and chilli for 10-12 mins until soft. Add the mustard seeds, ground coriander and turmeric for 1 min. Stir in the cornflour, then the sugar, then gradually stir in the vinegar. Simmer for 6-8 mins until thickened. Gently stir in the squash until just hot, then divide between 2 hot, sterilised jars and cover. Cool completely. The pickle can be eaten straight away or left in the fridge, unopened, for up to 1 month.
• Put the lamb into a dish. Mix together the yogurt, ground coriander, turmeric, nearly all the chopped coriander, the lemon zest and juice and marinate for 1 hr or up to 1 day.
• Griddle or pan-fry the lamb for 1-2 mins on each side until cooked to your liking, then scatter over the remaining coriander and eat with spoonfuls of pickle and naan.

SPICED PUMPKIN BREAD

Steps:

• Preheat oven to 350ºF.
• Butter and flour two 9x5x3" loaf pans.
• Beat sugar and oil in large bowl to blend.
• Mix in eggs and pumpkin.
• Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
• Stir into pumpkin mixture in 2 addtions.
• Mix in walnuts, if desired.
• Divide batter equally between prepared pans.
• Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
• Transfer to racks and cool 10 minutes.
• Using sharp knife, cut around edge of loaves.
• Turn loaves out onto racks and cool completely.
• Makes 2 loaves.

PUMPKIN PICKLE

Steps:

• Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
• Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
• Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
• Carefully fill your sterilised jars with the pickle while it's still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.

PICKLED PUMPKIN

Steps:

• Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
• Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
• Add the pumpkin flesh and bring to the boil once more.
• Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
• Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
• Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
• Pour the syrup over the pumpkin, allow to cool and seal.