Pumpkins
STAROF THE SEASON
With enticing names like blue prince, kabocha, delica and sugar pie,
how could you not love pumpkins? In sweet or savoury dishes, I can’t
get enough of them. Here are two recipes to tempt you into autumnal
cooking. The first is an easy Middle Eastern-inspired tray roast, in
which sweet pumpkin offsets the richness of lamb and the spikiness ofherby feta. For pudding, maple-roasted pumpkin gives a silky-smooth texture to the
ultimate booze-laced American pie. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR
RECIPES AND FOOD ST YLING SOPHIE AUSTEN-SMITH PHOTOGRAPHS MIKE ENGLISH
STYLING DAVINA PERKINS
Pumpkin, lamb and
feta tray roast
SERVES 4-6. HANDS-ON TIME 15 MIN,
OVEN TIME 55 MINMAKE
AHEADMake the salsa verde up to
1 day ahead, then cover and
chill. It may lose a little of
its vibrant green colour but it will
retain its intense flavour.- 1kg pumpkin, deseeded and
sliced into wedges - 2 tbsp olive oil
- 1kg British lamb rumps
(about 4) - 2 tbsp za’atar spice mix
- 100g feta, crumbled
- 50g macadamia nut halves or
cashews, roughly chopped
HOW TO CHOOSE THE
BEST PUMPKINS
A healthy pumpkin is well
rounded and firm, with a hard
stalk. Give it a tap and it should
sound hollow. To help prevent
dehydration, some pumpkins
have a wax seal on the stalk
where they’ve been cut from
the plant.