PHOTOGRAPHS MAJA SMEND FOOD STYLING KATY MCCLELLAND STYLING WEI TANG
RECIPES TOM SHINGLER
Pumpkin, tamarind and jaggery curry
“Squashes and pumpkins of all shapes and sizes are used in dishes across the Indian subcontinent. This colourful curry, full of mustard seeds, tamarind and jaggery (cane sugar), evokes the flavours of southern India”
Venison with pumpkin mash and cavolo nero
“A hearty plate using classical French technique, this is a shoo-in for the next time you have friends round. Venison is lean, sustainable and, when slow-cooked, very flavoursome. The nutty brown butter works wonders with pumpkin, and the glossy sauce made by reducing the braising liquid is a k nockout ”
Italian pumpkin and sage frittata
“Delica pumpkins are easily sourced in the UK and their dense flesh provides a beautiful contrast to the fluffy egg in this thick Italian frittata”
Pampoenkoekies
“These South African fritters are like fat, soft pancakes, with the pumpkin adding a subtle sweetness and beautiful orange hue. They make a great breakfast or dessert but they can also be savoury – drop the sugar and add a good pinch of salt before frying”
Venison with pumpkin mash and cavolo nero
Serves 4-6 Hands-on time 1 hour Oven time 3 hours
MAKE AHEAD
The venison, pumpkin mash and sauce can be made up to 3 days ahead and kept in the fridge. Gently reheat each element on the hob until piping hot throughout.
EASY SWAPS