The best you've ever tasted.
Something spooky happens every October. Thick summer sunlight becomes washed winter mornings, trees enchant leaves from green to brown, and supermarket shelves become peppered with swollen orange gourds. Yep, pumpkin season is here – and we’re going to make the most of it.
While pumpkin has made a name for itself in the Halloween department, what’s actually scary is the amount of pumpkins that hit the bin every year (18,000 tons to be exact). So, if you, like us, are on a mission to showcase the best of the sweet orange fruit this year, then take a look at the pair of recipes we’ve picked out below.
Spiced minted lamb chops with pickled pumpkin
This spiced minted grilled lamb chop recipe from Chef Peter Joseph from Kahani London packs a punch in terms of flavour, and is served with an intense, sweet and tangy pickled pumpkin side. Peter prepares the chops from a whole rack of lamb – if you're a novice at butchery, read our guide to preparing lamb cutlets for a perfect finish.
For the lamb rack:
1 lamb rack, 6-bone
1 tsp dried mint powder
For the marinade:
1 tsp Kashmiri chilli powder
1 tsp peppercorns, crushed
1 tbsp of olive oil
1/2 tbsp of ginger and garlic paste
1 tbsp of lime juice
For the pickled pumpkin:
100g of pumpkin, diced
4 tbsp of pumpkin seeds
4 tbsp of distilled malt pickling vinegar
1 tsp fennel seeds
1 tsp mustard seeds
2 tsp degi mirch powder
1 tsp ginger, chopped
1 tsp nigella seeds
2 tbsp of oil
- To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in malt vinegar overnight.
- When ready to serve, heat the oil in a pan and add the fennel and mustard seeds. Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so
- Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat
- Prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife
- Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate
- Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side
- Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice
Warm pumpkin & fresh mozzarella with balsamic dressing by Eataly.
280g Mozzarella fiordilatte, fresh from our caseificio
30ml Balsamic glaze IGP, La Dispensa di Amerigo
50ml Extra Virgin Olive Oil DOP
Monocultivar Taggiasco, ROI (more for roasting)
Roasted hazelnuts to garnish
Flaky sea salt, to taste
- Preheat the oven to 175° C
- Cut the pumpkin into 2.5cm thick rings or slices, toss the slices with Extra Virgin Olive Oil and salt and spread them on a baking sheet lined with parchment paper.
- Roast the pumpkin in the oven until it is tender and lightly browned.
- With a sharp knife, cut the mozzarella into 1cm thick slices and transfer them to a serving platter.
- Arrange the cooled pumpkin with the mozzarella.
- In a small bowl, whisk the balsamic glaze and Extra Virgin Olive Oil together. Drizzle the vinaigrette over the caprese, add the roasted hazelnuts, sprinkle with salt to taste and serve.
Words by Georgie Young