Recipes and ideas



Blue Cheese and Pumpkin Quiche:

(for pastry)
  • 70g of plain flour
  • 30g ground hazelnuts
  • 1tsp salt
  • 120g cold butter, diced
  • 1 egg yolk
  • 3-4 tbsp cold water
(for filling)
  • 300ml double cream
  • 6 egg yolks
  • 2 tbsp fresh thyme leaves
  • 150g blue cheese diced
  • 400g pumpkin, peeled and diced into 2 cm chunks, roasted with rosemary and olive oil
  1. Place flour, hazelnuts and salt into food processor. Add cold diced butter and pulse briefly until mixture resembles breadcrumbs.
  2. Add the egg yolks and briefly blend again before adding water a little at a time until you achieve a smooth dough (not all of the water may be needed).
  3. Remove dough from mixer, wrap in clingfilm and place in fridge for atleast an hour.
  4. Preheat oven to 170 C/ gas 3.
  5. Once the pastry has chilled, roll out onto a lightly floured surface until the thickness of a pound coin.
  6. Line the tin with the pastry allowing the excess to fall over the sides. Line the inside with baking parchment and fill with ceramic baking beans or uncooked rice, to line the base.
  7. Bake for around 15-20 mins. Remove from oven take out parchment and beans and return to oven for further 10-15 mins until golden brown. Trim excess pastry from around tin.
  8. To make the filling whisk togeher double cream, egg yolks, thyme and some seasoning into a large bowl. Stir in the pumpkin and cheese.
  9. Pour into cooked tart case turn down the oven to 120C/ gas 1.
  10. 1. Bake the quiche for 35-45 minutes until the filling has set and is a light golden brown.
  11. Remove from the oven allow to cool for 10 mins. Carefully remove tart cut into wedges and serve with a crunchy salad.


Jamie Oliver's Pumpkin Chickpea and Coconut Curry:

  • 1 pumpkin , or squash (roughly 900g)
  • 4 cm piece of ginger
  • 4 shallots
  • 4 cloves of garlic
  • 1 fresh red chilli
  • 1 bunch fresh coriander
  • groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 teaspoon turmeric
  • 1 x 400 g tin of chopped tomatoes
  • 2 x 400 g tins of coconut milk
  • 2 x 400 g tins of chickpeas
  1. Chop the pumpkin or squash into 3 cm chunks, chop ginger into matchsticks, pick coriander leaves and finely chop coriander stalks.
  2. Pour some groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic red chilli and shallots then reduce to medium heat. Cook until golden, stirring occasionally add mustard sees, curry leaves and coriander stalks. Fry until the curry leaves are crispy.
  3. Add the turmeric, tomatoes and coconut milk. Bring to the boil then add the pumpkin and chickpeas. Reduce to a low heat, cover with lid and simmer for 45 mins. Check occasionally and add a splash of water if it looks a bit dry.
  4. Take the lid off and cook for a further 15 mins or so until the sauce is thick.
  5. Scatter with coriander leaves and serve with rice, naan bread, chutneys and dips on the side.



Spiced Pumpkin, Carrot and Sweet Potato Soup:

  • 1 tbs olive oil
  • 1 onion – peeled and sliced
  • 2 cloves garlic – peeled and chopped
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • 2 sweet potatoes – about 400g – peeled and roughly diced
  • 2 large carrots – about 200g – peeled and roughly diced
  • 400 g pumpkin or squash flesh – peeled and roughly diced
  • 1 eating apple – cored and roughly diced
  • 2 pints – vegetable stock
  • Scant ½ tsp vanilla extract
  • 30 g butter
  • Pepper and salt to taste
  1. Add oil to a large saucepan, fry the onion and garlic until they are turning golden. Add the cinnamon and allspice and fry until fragrant.
  2. Add the sweet potato, carrot, pumpkin and apples and fry for another few minutes.
  3. Add the stock and vanilla essence. Stir, close the lid and cook for 20 minutes until the ingredients are soft. Season with pepper and salt.
  4. Once cooked add the butter, then allow to cool a little and blitz the soup using a stick blender directly in the cooker pot, or transfer to a blender or food processor and whizz until silky smooth. Check the seasoning and add a little more vanilla if required – you want a hint rather than a definite flavour. Add more stock or water to thin.
  5. Reheat and serve topped with a swirl of cream, pumpkin and sunflower seeds.


Pumpkin decoration ideas: