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Salmon and Fennel Cooked in a Pumpkin

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

I love using pumpkins as a cooking pot. People are always staggered when I put the whole pumpkin on the table, take off the top and reveal the steaming, aromatic contents. Choose an evenly round pumpkin which stands steadily on its base.

Ingredients

  • 7.5 cm/3 in piece fresh ginger
  • 6 cloves garlic
  • <

Method

Peel the ginger and garlic and cut into thin slices. Extract the seeds from the cardamom pods and put with the fennel seeds into a wiped-out coffee grinder or a pestle and mortar. Grind fairly finely. Cut open the chillies under running water, discard the seeds and stem and chop the flesh finely. Cut the salmon into 2.5-5cm/1-2in chunks. Cut off the base of the fennel bulbs, remove any marked o

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