Velvet Magazine October 2016

Food
Eat Seasonably:
PERFECT PUMPKIN
Pumpkins aren’t just great for
carving at halloween...
...They are in fact jam-packed with vitamins and minerals such
as iron, magnesium and Vitamins A, C, E and B6. Not only this,
pumpkins are also very low in saturated fat and cholesterol. Once
you’ve carved your masterpiece, be sure to use the rest of it too!
TELMARA DUCK, PUMPKIN
SAAG ALOO, KETCHUP,
GIROLLES, PENNYWORT,
CRISPS AND SEEDS
“Pumpkin and winter squash is coming into
season. Pumpkin is a fantastic, versatile
vegetable. For this dish, we’ve used every part
of the pumpkin - the skin to make crisps, raw
cubes compressed in maple and lemon, seeds
and the flesh to make a delicious saag aloo.
Pumpkins and squashes can handle spice so
don’t be afraid to experiment with them,” James
Carn, Head Chef at The Packhorse Inn tells us.
The Packhorse Inn
Bridge Street, Moulton
www.thepackhorseinn.com
PUMPKIN, BUTTERNUT SQUASH
AND AVOCADO SALAD
“We love to use seasonal ingredients and
at the moment, we have an abundance
of pumpkin and other colourful squash.
Pumpkin is full of dietry fibre, vitamins
and minerals and is a real superfood!
October is the month we see lots of
waste after the traditional pumpkin
carving. We hope you can consider
making full use of the pumpkin before
you discard it. The waste can turn into
a surprisingly tasty and healthy dish
in minutes!” Founder and Co-owner,
Meggy said.
Bridges
20 Bridge Street, Cambridge
www.bridgescambridge.co.uk
PUMPKIN AND THYME MUFFINS
“Made with wholegrain spelt flour, fresh
thyme and seasonal pumpkin, these
muffins pack a punch! They are high
in fibre so are filling, and with all those
nutritious minerals and vitamins in the
pumpkin, they also boost vision, lower
blood pressure and aid sleep.” Sally
Fulcher, author of The Clean Body Cook
Book based in Newmarket, tells us.
Visit www.velvetmag.co.uk for the recipe
Velvet Magazine | October 2016 17