We don’t want to wish away the summer but we are entering the fruitful months for harvesting and an abundance of fresh and easily sourced produce!

We’ve given the humble British pumpkin a spice infusion for the coming cold winter months.


20g butter

1 tablespoon olive oil

2 medium brown onions (300g), chopped coarsely

2 cloves garlic, crushed

4 cm piece fresh ginger (20g), grated

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons finely grated lemon rind

1kg pumpkin, chopped coarsely

400g can chopped tomatoes

2 cups (500ml) vegetable stock

400g green beans, cut into 5cm lengths

1/3 cup (55g) sultanas

1 tablespoon honey

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint


Heat butter and oil in large saucepan; cook onion and garlic, stirring, 5 minutes.

Add ginger, spices and rind; cook about 1 minute or until fragrant.

Add pumpkin, undrained tomatoes and stock; bring to boil.

Simmer, covered for about 15 minutes or until pumpkin is just tender.

Add beans to tagine mixture; cook, stirring, 5 minutes. Just before serving stir sultanas, honey and chopped herbs through.