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.
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.