I love this time of year - seeing the breathtaking array of colour everywhere, crisp mornings, tramping through crunching leaves, the smell of bonfire smoke and also the fantastic selection of seasonal produce; quinces, apples, pears, figs and of course, pumpkins.
I'm not entirely sure when pumpkins and squashes became such a big thing, though I am pretty sure it has something to do with the commercialisation and Americanisation of Hallowe'en.
When I was a child and living up in North Yorkshire, Hallowe'en was virtually ignored, but we did have turnip Jack O'Lanterns and "celebrated" the 4th November as Mischief Night, which mostly seemed to involve knocking on people's front doors and running away...............another age!!
We did get up to slightly more mischievous activities, but if you think I am going to own up to those now, you are very much mistaken. what happened in the past, stays in the past.
But for all I dislike the bought costumes, the dreadful Hallowe'en themed cakes and sweets for the equally awful Trick or Treating, I am pleased that we now have ready access to pumpkins and all their relatives.
And it has to be said that no pumpkin flesh is ever thrown away on carving day.
Pumpkin pie is quintessentially an American institution and I am not going to attempt a version of their sweet confection.
I have gone for a savoury version, which went down a storm in our house and I hope you like it too.
None of these measurements are critical, so please feel free to adapt this to what you have on hand.
2 tblsp rapeseed oil
500g pumpkin flesh, peeled and chopped
1 large leek, washed thoroughly and cut into thick slices
2 tblsp dessicated coconut
2 tsp salt
1 dried chilli, crushed
200ml double cream
2 large potatoes
50g melted butter
Start by toasting the coconut in a frying pan over a medium heat. Remove from the pan and set aside.
Heat the oil in a 10" frying pan - an oven safe one is ideal or, as this is going into the oven, remove the oak handle covers.
Put the pumpkin into the pan and cook for approx 15 minutes, until starting to take on a little colour and becoming soft.
Add the leeks and stir well to mix.
Throw in a couple of tablespoons of water and simmer until the water is absorbed.
Add the toasted coconut, salt, chilli and cream.
Mix well and remove from the heat.
Heat the oven to 170ºC
Slice the potatoes thinly.
Bring a large pan of water to the boil and add the potatoes.
Cook for 5 minutes, then drain and rinse with cold water.
Arrange the potatoes in overlapping layers over the pumpkin mix.
Pour the melted butter over the potatoes and put the pan in the oven.
Cook for 20 - 30 minutes until the potatoes are soft and golden.
Serve piping hot with peas and roasted tomatoes.
© Netherton Foundry Shropshire 2015
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