A recipe for November...(or how to use up your pumpkin!)

Spiced pumpkin curry

Serves 6

1 small pumpkin (approx. 1.5kg)

4tbsp olive oil

2 tsp turmeric

2tsp fennel seeds (ground in a pestle and mortar)

2 onions finely sliced

2 cloves garlic minced

2 red peppers roughly chopped

2 tsp fenugreek

2 tsp coriander seeds (ground in a pestle and mortar)

1 tsp cumin

2 tsp freshly chopped ginger

1 finely chopped red chilli

2 tins tomatoes

2 bay leaves

big handful freshly chopped coriander

Pre-heat the oven to 190C. Peel and chop pumpkin and sprinkle with 2tbsp of the oil, salt, turmeric and fennel seeds and roast for 20-30 minutes until it has softened but still retains its shape. Heat the remaining 2tbsp oil in a heavy-bottomed pan and sweat the onions and peppers over a low heat until soft. Add the garlic, ground fenugreek, ground coriander, cumin, ginger and chilli, toast a little, then add the tinned tomatoes and an equal quantity of water to tomatoes. Add the salt and bay leaves. Simmer well for an hour; should be sweet, aromatic, rich. Combine the pumpkin with the base sauce, simmer very gently for 25 minutes, add freshly chopped coriander and serve.