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Digital Subscriptions > Kitchen Garden Magazine > October 2018 > PUMPKINS & PEARS & A WHOLE LOT MORE!


Time to taste the fruits of autumn with more sumptuous servings from our resident chef Anna Pettigrew


A heart-warming dish of seasonal pumpkin, chilli and fragrant spices. This dish benefits from a slow cook to enhance the flavours.


Preparation time: 30 minutes

Cooking time: 1 hour

■ 1 tbsp sunflower oil

■ 400g/14oz pumpkin, peeled and chopped into small dice

■ 1 large stick celery, chopped into small dice

■ 1 medium onion, finely chopped

■ 4 cloves of garlic, minced

■ 1 red chilli, finely chopped or ½-1tsp dried chilli flakes

■ 1 tbsp tomato purée

■ 1 tsp ground cumin

■ 1 tsp ground coriander

■ 1 bay leaf

■ 1 cinnamon stick

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About Kitchen Garden Magazine

INCLUDING EXCLUSIVE VIDEOS The autumn harvest is under way, which begs the question – what am I going to do with all those surplus crops? Well read on and worry no more, for on page 61 KG regular Ben Vanheems brings you a comprehensive guide to drying fruit and veg – a great way to fill the store cupboard with nutritious goodies. Continuing the theme, top chef Anna Pettigrew has some super recipes and good advice as to how to store some of our most prolific treasures. Deputy editor Emma Rawlings looks at bounty of a different type as she encourages us all to ditch our green waste bins and to compost as much garden refuse as we can, turning it instead into a rich soil conditioner. Grapes have a reputation for being difficult to grow, but with a few top tips from fruit specialist David Patch you’ll soon see how easy they can be. Plus veg expert Rob Smith reveals that there is more to garlic than you may have realised as he urges you to add giant elephant and pungent wild varieties to your growing repertoire. Steve Ott, editor