INGREDIENT OF THE MONTH: PUMPKIN

Make the most of this great-tasting ingredient in store now

NEED TO KNOW

Given its bounty of uses, it would be foolish to simply dismiss the mighty pumpkin as a mere Halloween ornament. With more potassium in its flesh than in a banana’s, and seeds whose dietary value increases as they mature, this plump plant clearly has a few tricks up its sleeve – and we haven’t even started on the flavour.

HOW TO…

Turn the flesh into a child-friendly silky soup, opt for an Asian-style pumpkin salad or try a satisfying prawn, pumpkin and spinach curry. Chai and chocolate chip pumpkin cookies, meanwhile, are a revelation – enjoy warm with a cup of tea.

TOP TIP

Don’t discard mineral-rich pumpkin seeds. Take the time to rinse them carefully and remove the stringy fibres, then drizzle with a little oil, balsamic vinegar and sugar and roast in the oven until crisp and golden.

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