Two ways to get the most out of this autumn veg favourite: in a smooth coconut and lime pickle madras served with griddled spiced hispi cabbage, and a pumpkin katsu fish curry
Pumpkins are undoubtedly one of the vegetable highlights of autumn. I started growing them at home last year, and often brought them into work for the kitchen team to experiment with. There’s usually a sigh whenever I interrupt morning prep in this way, but it often turns into one of joy, because the chance to work with an ingredient that’s truly seasonal invariably gets the creative juices going. There’s a wide array of pumpkin varieties out there, all with slight flavour differences that are brought to life by roasting or charring (when pumpkin isn’t available, squash will happily act as a substitute). These two dishes showcase the versatility of this underrated vegetable, and provide an insight into how we get the most out of them in a restaurant kitchen.
Continue reading… Two ways to get the most out of this autumn veg favourite: in a smooth coconut and lime pickle madras served with griddled spiced hispi cabbage, and a pumpkin katsu fish curryPumpkins are undoubtedly one of the vegetable highlights of autumn. I started growing them at home last year, and often brought them into work for the kitchen team to experiment with. There’s usually a sigh whenever I interrupt morning prep in this way, but it often turns into one of joy, because the chance to work with an ingredient that’s truly seasonal invariably gets the creative juices going. There’s a wide array of pumpkin varieties out there, all with slight flavour differences that are brought to life by roasting or charring (when pumpkin isn’t available, squash will happily act as a substitute). These two dishes showcase the versatility of this underrated vegetable, and provide an insight into how we get the most out of them in a restaurant kitchen. Continue reading… Food, Curry, Indian food and drink, Autumn food and drink, Vegetables, Fish, Seafood, Japanese food and drink
