In the run-up to Halloween, massive (and watery) orange pumpkins fill shop shelves, ready to be carved into spooky faces. Choose instead the smaller, tastier specimens – grown for their flavour rather than size – in these beautiful dishes and see why pumpkins and squash are prized the world over

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

Struggling to find venison? Use beef brisket instead but trim off any particularly fatty bits to stop the sauce becoming greasy.

• 1kg venison shoulder, bone removed (ask your butcher to do this)

• 2 tbsp rapeseed oil

• 1 onion, roughly chopped

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 1 bay leaf

• 1 star anise

• 1 tsp juniper berries

• 1 litre beef stock

• 500ml good red wine

• 1kg pumpkin

• 75g unsalted butter

• 3 thyme sprigs

• 50ml double cream

• 400g cavolo nero

1 Heat the oven to 120°C fan/ gas 1. Put a deep saucepan or hob-safe casserole (with a lid) over a medium-high heat. Season the venison with lots of salt and pepper. Add the oil to the pan/ dish and, once smoking hot, sear the venison, turning regularly, for 5 minutes or until brown all over. Remove and set aside.