Name: Pumpkin and apple hotpot
Yield: Serves 4
Ingredients: Handful of mint leaves, shredded; 2 cooking apples, peeled, cored and chunked; Salt; About 1 kg pumpkin, peeled and chunked; 4 tbsp olive oil; 2 tbsp wine vinegar; ½ tsp dried chillies; 1 tsp coriander seeds; Short piece of cinnamon stick; 1 tsp cumin seeds; 2 garlic cloves, roughly chopped; 2 large onions, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Make this with the scraped-out innards of the Hallowe’en pumpkin – waste not, want not – remembering to save the seeds to roast as a nibble.

Ingredients

About 1 kg pumpkin, peeled and chunked
4 tbsp olive oil
2

Main course
Stew
Vegan
Gluten-free

Method

Chop the chunked pumpkin into bite-sized pieces.

Heat the oil in a roomy pan, add the onions and garlic and fry gently until soft and golden – don’t let them brown. Sprinkle with the spices and let them fry for a minute or two, then add the pumpkin.

Stir the contents of the pan over the heat, adding the vinegar and a glass of water, then bubble up. Lid and cook gently until the

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Pumpkin and apple hotpot

Ingredients

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