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8
Medium
Published 1997
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.
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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