GOLDEN TIME
his month’s iconic pumpkins aren’t just good for carving – they’re available in a variety of sizes and shapes, all with a slightly different flavour profile. Steer away from the cheaper carving pumpkins in the supermarket and instead go for ones that have deep orange flesh and tough skin. I like to roast them to serve in wedges in a salad with chicory and burrata, or whizz the roasted flesh into a creamy soup topped with the pumpkin seeds. Pumpkin has a naturally creamy texture, so it’s ideal as the base for a pasta sauce, as I’ve done with the rigatoni on page 114. It also works well as a chutney or pickle – try our get-ahead version on page 119 and give it as
