Pumpkins
Q: I want to make something from the pumpkins I grow. In the past the results have proved pretty tasteless. Have you any tips for improving their flavour?
A: Whatever you make, be it a pie, soup or stew, roast the pumpkin first – wedges smeared with olive oil in a moderate oven - to concentrate its flavour. Be bold with seasonings: chilli, sage, rosemary, garlic, ginger and curry spices all work well. Try chunks of roasted pumpkin in a spicy tomato sauce with roast chicken or steamed salmon or over rice with fresh coriander for a vegetarian meal.
This information was first published in the October 2008 edition of Saga Magazine