Brightening up your autumn
The colours of autumn: Pumpkins
With their vibrant colours and even more exciting flavours, these should become a staple during cooler months to brighten up the kitchen and the dinner plate. Look out for the following types.
Baby Bear – a very good cooking variety
Crown Prince – steel blue-grey with a golden interior
Delicata – small and white with green stripes and pale yellow flesh tasting of sweet potato
Small Sugar – medium-sized fruit with sweet, bright orange flesh
Sweet Dumpling – small and very attractive densely-fleshed white and green squash
Sweet Mama – another highly ornamental orange fruit perfect for a single serving.
CHICKEN AND PUMPKIN PIE
(SERVES 4 – 6)
INGREDIENTS
• 625g diced chicken thigh
• 1 large diced onion
• 2 sprigs thyme leaves
• 425g pumpkin peeled, deseeded and diced
• 250g double cream
• 50g chicken stock (dissolved in 2lt water)
• 50g flour
• 470g puff pastry
• 1 egg beaten
• 2 tbsp olive oil
• Salt and freshly ground white pepper
METHOD
1. Heat 2 tbsp olive oil in a heavy pan and cook the onion until it begins to soften
2. Add the chicken and thyme leaves and seal to colour the meat
3. Add the flour and stir in well, then stir in the chicken stock and bring to the boil
4. Reduce the heat and allow to simmer for approximately 20 mins
5. Add the double cream and allow to thicken
6. Meanwhile dice the pumpkin and place on a baking tray, drizzle with the remaining olive oil and lightly season with salt and pepper
7. Roast for 15-20 mins until soft and add to the mix, adjust the seasoning if necessary
8. Place into a large pie dish (2.5-3lt) and leave to one side
9. Roll the pastry large enough to cover the top and score with the back of a knife in diagonal crisscross lines
10. Carefully place on top of the pie mixture and brush the top evenly with the beaten egg
11. Finally place in the oven and bake at 180-200°c for approx. 35-40 mins or until golden brown and piping hot
12. Serve with fresh crusty bread and lightly dressed salad leaves.