What to do with your Halloween Pumpkin innards. Two delicious recipes to use-up your lantern left-overs
Pumpkin, Chicken & Coconut Curry
Sling turmeric, cumin seeds, cardamom pods, chopped or crushed garlic (3-4 cloves) a couple of whole split chillies, garam masala, white and black pepper and a finger of fresh ginger (matchsticked) into a pan with chicken fat salvaged from a roast for five mins, and fry but don’t burn it. This a a stand and stir job.
Add chopped onions, garlic, peppers and courgette (whatever you like- baby corn would be nice and aubergines). Cook for ten minutes, stirring occasionally and adding a little more fat if you need.
Add a couple of cans of coconut milk (not half fat as it’s just watered down. And be sure to buy it from a local Turkish or Chinese supermarket if you have one, where they’re under a quid – check for additives). Add chicken breast leftover from your roast and the jelly from under the roast fat (which you poured into a cup and kept in the fridge on roast day). Chuck in as much pumpkin as you like – mine was stringy, but if its more chunky, roughly chop it.
Season with Thai fish sauce and extra chopped chillies if you like it spicy! I used one large chicken breast and there was plenty for 4 hungry grown ups. Keep the chillies back and your kids might eat it too!
Boil up the pumpkin with brown sugar, cinnamon and some mixed spice then whizz it with three egg yolks. Crush half-and-half digestives and ginger nuts with salted butter.
Make up meringue mix with egg-whites and sugar http://www.bbcgoodfood.com/recipes/2445/ultimate-meringue
Spread your pumpkin mix onto the biscuit base and cook very slowly for an hour till set. Cook your meringues at the same time.
Spread with caramel (the condensed milk stuff you can buy in a can in the supermarket), then whipped or clotted cream then top-off with your meringue.