Pumpkin (or squash), black-eyed bean and coconut curry

Francesca

It’s Halloween season so crates of beautiful organic squashes are giving us a workout at Regatherand inspiring this week’s dish. Recipe from Meera Sodha’s book ‘Fresh India’. Fresh curry leaves areworth seeking out – get them at Waitrose or big Sainsburys (sometimes Ozmen has them too) andfreeze any you don’t use straight away. Serve this curry with basmati rice and …

Pumpkin and chestnut barley risotto

Francesca

The foodie media is full of post-Halloween ideas for pumpkin and squash. While it was tempting to feature a sweet treat (google “Tom Hunt’s pumpkin doughnut muffins”), we’ve gone for a wholesome savoury dish by Diana Henry using nutritious barley. This would be great with a side-dish of kale or cavolo nero stir-fried or roasted until a bit crispy.