Halloween is the perfect time each year to enjoy your pumpkin and squash crop. The world over goes pumpkin-mad, focusing on how to make the most delightful pumpkin carving designs. But let’s not forget that the trusty pumpkin or squash is also a delicacy and if you’ve grown it from pumpkin seed yourself, you’ll be all the more determined to avoid wasting the precious pumpkin.

A recent  study showed that waste from Halloween celebrations included eight million pumpkins which became food waste.

The National Trust is this year encouraging people to look to nature this Halloween and celebrate using things to hand and avoiding wasting your pumpkin. The head gardener at Ham House, Rosie Fyles, believes that nothing from a carved pumpkin need go to waste.  She says: “The fantastic thing about carving or using swedes, squash or pumpkins for decoration is that nothing need go to waste. 

And as long as you haven’t painted your pumpkin, you can reuse it! Below are some tips from expert pumpkin carver Lyndsay Hooper, on how to use your pumpkin properly this Halloween.  Most pumpkins are edible to both animals and humans, but do always double check that you have an edible pumpkin before you cook it.

What to do with pumpkin innards

Everything from inside your pumpkin can be recycled or used. Pumpkin innards, the stringy orange mess which you scoop out with a spoon ahead of carving, can be roasted, or pureed for cooking in soups. And the pumpkin seeds can easily be roasted (see below).

Pumpkin seeds

Saving pumpkin seeds

Pumpkin seeds can be a tasty treat for humans or the birds or squirrels at this time of the year. Rather than scooping them out of your pumpkin when you carve it and throwing them away, why not pick out the seeds and leave them to the side to dry out. Then you can do a series of things with them, as we explain below.

How to roast raw pumpkin seeds

Roasted pumpkin seeds are a healthy, hearty snack that can be eaten alone or on salads. It’s easy to prepare them and once you have them you can use them for baking, or sprinkling over soups too.

The first step is to pull out all the pumpkin innards and then to separate the stringy pumpkin innards from the seeds themselves. Once you’ve done that, rinse the seeds thoroughly and spread them over a large baking tray.

Choose what you want to flavour your pumpkin seeds with, you could opt for paprika, sea salt, chilli flakes. Cover the seeds in your flavour and in a few glugs of olive oil.

Bake them at 180 degrees C for about ten minutes.

When to plant pumpkin seeds

There’s another significant use for the pumpkin seeds you pull out of your carved pumpkin… Growing next year’s batch!

Planting pumpkin seeds is usually done a month before the last frost in the new year, so that your crop is ready for late summer/autumn time. You can plant your pumpkin seeds as late as May. And if you’ve grown them in a greenhouse you’d ideally overwinter your saplings before planting them in the ground. Here’s our full guide on growing pumpkins. 

Once you’ve pulled the seeds from your pumpkin, make sure they are dry and clean and spread them out on a paper towel and leave them for a week in a cool dry place. Once you’ve done that, you can try planting them.

What to do with your leftover pumpkin

Lyndsay Hooper suggests changing your carved pumpkin into a bowl-shape and leaving it outside to feed the birds. A carved pumpkin will also happily mulch down onto a compost heap, helping to make excellent soil. The same goes for the seeds too, which the birds will love.

Pumpkin recipes

There are a host of tasty pumpkin recipes out there, including our suggestion of spiced pumpkin pasties. We would also recommend two tasty pumpkin oil recipes, at the end of our feature on the secrets of Austrian pumpkin seed oil. 

We also love Aaron Bertelsen’s gorgeous recipe for pumpkin pie.

The perfect pumpkins to grow

• ‘Baby Bear’ is small, weighing 500g to 1kg, and perfect for soups and pies. The seeds are semi-hull less, so can be toasted for snacks.
• ‘Atlantic Giant’ (also known as ‘Dill’s Atlantic Giant’) is for those who want to break records. Apparently this kind of pumpkin can reach a weight of up to 780kg (see www.howarddill.com).
• ‘Jack O’Lantern’ is the best for carving at Halloween, with good orange flesh and a decent size – between 5kg and 7kg.

Get more decorating inspiration in our guide to the best outdoor Halloween décor ideas for your porch or front garden.

There is a tradition of growing a single quince tree in an apple orchard. One quince in a fruit  bowl fills the room with perfume for weeks, and a few slices of quince in an apple pie intensifies the flavour of the apples. A little quince goes a long way, one of the several factors that make this such a perfect garden tree.

Discover our list of the best quince recipes. 

What is quince?

Quince fruit

Quince fruits are at the more luxurious end of the grow-your-own spectrum: very much providers of flavour rather than bulk. They are also satisfyingly tricky to get hold of by any means other than growing them yourself; you will only find in the most exclusive – and expensive – of food shops. Quince (Cydonia oblonga) is such a long-cultivated fruit – loved by the Greeks and Romans and planted throughout the Mediterranean and North Africa – that its origins are obscured in the mists of time, but they probably lie in Asia. It is now found growing wild in the Middle East and into Eastern Europe, from Saudi Arabia to Georgia.

They have been grown in England since the 13th century and were common in the 1800s, only losing popularity and becoming something of a rarity relatively recently, as gardeners turned to softer fruits. Even without its culinary properties, this tree works hard for its garden space.

Quince trees

Quince makes a small and wide, lax but handsome tree and has perhaps the least fussy blossom of all: the quince tree flowers are large and cup-shaped and gently scented, their size giving them a slightly vulnerable look so early in the year. The quince tree leaves have a sculptural quality. They are large and shapely, with a felted appearance, and the fruit emerges small and fuzzy, maturing to hang like over-sized golden baubles. I have never eaten a soft, ripe quince. Few in the UK will have. Yet even in warmer climates than ours they are still fairly sour and acidic when ripe.

What to do with quince

How to cook with quince

Here we have to cook quince to make them yield, but that’s not such a trial. The trickiest part is the chopping: you need a good, heavy knife to push through the solid flesh of a quince. After that, it’s all about slow cooking with quince: baking, stewing, poaching. In such cooking their firmness is an asset as the fruit holds its shape and texture. The taste of quince is citrusy, but gentler and without the sharpness of a lime or lemon, so it can be a brightener of other flavours – the fruity component in a tagine, the lemony note in an apple pie – or can stand alone, baked mellow and pink (as the yellow flesh turns on slow cooking) with the spices of the season. Its sharp fruitiness makes it a great companion to meats and cheeses, in the classic Spanish quince cheese paste recipe membrillo or when poached and preserved in vinegar and spices. See our quince recipes for a whole host of ways to cook quince. Here’s a selection of quince recipes to explore. 

How to plant a quince tree

Quince is pretty hardy and will survive down to -20°C. Despite this it does prefer a warm and sheltered spot. It likes a deep, fertile soil, but will tolerate most soils. Plant in autumn, winter or early spring, with a sturdy stake for a couple of years. Established trees need little pruning.

What sort of quince tree should I buy?

The most popular and widely available quince cultivars are ‘Meeches Prolific’ and ‘Vranja’. Both ripen early. ‘Vranja’ has softer flesh than most and a fine flavour, but ‘Meeches Prolific’ is the heavier cropper. ‘Leskovac’ can apparently ripen fully in warm summers in the UK.

Quinces are self-fertile but do better when grown near another plant of a different cultivar. ‘Meeches Prolific’ and ‘Vranja’ flower at the same time and are good pollinators for each other.

When to pick quince

Leave the fruits to ripen on the tree for as long as possible, but pick before the first frosts or they will not keep. Cut stalks with secateurs or scissors. Store in a fruit bowl, where you can enjoy their aroma, or in a cool place on slatted trays (but away from apples, or these will take on a quince flavour). Use within two or three months.

Where to buy quince trees

• Agroforestry Research Trust, 46 Hunters Moon, Dartington, Totnes TQ9 6JT. www.agroforestry.co.uk

• Keepers Nursery Gallants Court, East Farleigh, Kent ME15 0LE. Tel 01622 726465, www.keepers-nursery.co.uk

In the days when travellers moved around by horse or carriage and had to carry their food with them, pastry (as a lid or a wrapping) was a useful means of transporting sloppier fillings. If you want a whole day at work in your garden, without the bother of cooking, making portable, sustaining food is a good idea. This recipe requires shortcrust pastry, which I urge you to make yourself. Ready-made is fine if time is short, but cannot be compared with crumbling, golden shortcrust, made with good butter and some dexterity. Home-made pastry is an act of love, a way of showing that you care enough to make an extra bit of effort. If you need help to get your plot ready for winter, food is a good lure. Gather your friends for an afternoon of leaf-raking and reward their efforts with a spiced pumpkin pasty.

You may also like

• Homemade alioli recipe
• Spiced parsnip and apple muffins recipe
• Asparagus soufflé tart recipe

Looking to learn how to grow your own pumpkins? Here’s our guide on growing pumpkins. And don’t miss our features on pumpkin seed oil and how to carve a pumpkin for Halloween.

Spiced pumpkin pasties recipe

When making the pastry, keep everything as cold as possible and handle the dough lightly. This will make enough shortcrust pastry for 6-8 pasties. The pasty recipe can be adapted to various fillings. Replace the spices and aromatics with dill and feta to add a twist to the pumpkin, or try a mixture of ham hock, leeks and peas.

Ingredients for your pumpkin pasties

Pastry for your pumpkin pasty

• 300g plain flour
• 175g unsalted butter
• 6tbsp, approx, very cold water mixed with a squeeze of lemon juice
• Pinch of sea salt

Spiced pumpkin pasty filling

• 400g pumpkin or squash, cut into 1cm cubes
• 2 bay leaves
• Pinch of turmeric
• Sea salt
• 1 onion, finely chopped
• 1tsp ginger, finely grated
• 1 clove garlic, peeled and crushed
• 1tsp cumin, freshly ground
• 8 curry leaves (optional)

First make the shortcrust pastry. Weigh out the flour and butter into a bowl. Cut the butter into the flour to make small cubes. (Making the butter floury stops it from melting.) Mix and cover the bowl, then place it into the fridge to get extra cold. After 10-15 min, remove it from the fridge and rub the butter in with your fingertips. Add the salt. When the mixture resembles coarse sand, add the water, mixing and chopping the pastry with a table knife. When it starts to cohere, quickly draw the mixture together and shape into a ball. Cover with cling film. Massage briefly through the cling film, then place in the fridge to chill for 30 minutes.

While the pastry is chilling, move on to making the filling for the pasties. In a pan of boiling water, simmer the pumpkin, salt, turmeric and bay leaves until the pumpkin is just tender. (I used Boston or hubbard squash for this recipe, which cooked in around 5 minutes.) Drain. Fry the onion in a little vegetable oil until soft, then add the ginger, garlic, cumin and curry leaves. Stir and cook for 3 min. Add the pumpkin. Cook for another minute or two, until it is dryish. Allow to cool.

Now take the pastry out of the fridge, and roll out on a floured surface to around 4mm thick. Using a saucer as a template, cut circles of pastry. Place 2tbsp of filling in the centre, brush a little egg wash around the edge of the circle and fold over, pinching the sides together. If the edges get slippery, dip your fingers in a little flour. Line a baking tray with parchment and space the pasties out so they don’t touch. Make a tiny slit in the top to prevent them from exploding, and brush with egg wash. Cover and chill again for 10 minutes if you have time, then bake for about 20 minutes until golden brown. Allow your pumpkin pasties to cool on a rack.

With its rutted drive, muddy pastures and the intermittent pong of pig manure, the mill at Herbersdorf Graschuh, in the southern Austrian state of Styria, is hardly the kind of place at which you would expect to encounter an ‘oil sheik’. But that is the affectionate nickname the grateful citizens of this tiny rural community have given Gernot Becwar in recognition of the vital role he has played in resuscitating their once-dilapidated pumpkin seed oil mill.

“The people told me: ‘You are the mayor of the town. You must help us. You must buy the oil mill,’ so I did exactly that,” recalls this uncannily youthful retired teacher with a smile. “Since then I have become fascinated in the history of pumpkins.” Gernot’s enthusiasm is evident in his entertaining and informative talks about the joys of pumpkin seed oil, held in the atmospheric medieval cellars of the oil mill. However, his research into the 300-year history of pumpkin seed oil has yet to solve the mystery of exactly why and when Styrian pumpkins developed the genetic variation that makes them particularly well suited to the oil’s production. For at some point in the past, Styrian pumpkins mutated so that their seeds were no longer wrapped in protective shells. “The literature stopped mentioning shells 100 years ago,” says Gernot. “Something happened, we just don’t know what.”

Pumpkin seed oil

As genetic mutations go, this proved a most fortuitous one for the country folk of Styria. Until the appearance of pumpkins with ‘naked’ seeds, they had to shell every single one by hand. And with a 2.5kg sack of seeds required to make one litre of oil, that didn’t leave a great deal of time for much else. These days, people don’t even have to gather the seed from the pumpkins manually, although the traditional method is still widely practised. An experienced pair of hands can split pumpkins at lightning speed, with what looks like an implement of medieval torture, and fill a bucket with seeds in less than an hour. For the less dexterous, ripe pumpkins are laid out in lines for spiking by a rumbling harvester that removes the seeds.

Sowing pumpkins for pumpkin seed oil takes place at the end of April, or early May, depending on the danger of late frosts. “When the ‘Ice Man’ comes in May we must plant the pumpkins a second time,” explains Gernot. The absorbent nature of the naked pumpkin seed prevents the use of herbicides, leaving the pumpkins to grow naturally, three to five per vine, among an unruly organic carpet of weeds and grasses. By late September the tawny shades of the vines and parched grasses echo the yellow of the ripe pumpkins. In a good year, one hectare can yield up to 10,000 fruits. Each pumpkin holds between 400 and 700 seeds, so the first stage of the oil-making process is to increase their longevity by toasting in a large wood-fired cauldron. The seeds are then either cooled and stored for up to two years – which allows Gernot’s oil mill to continue operating throughout the year – or are milled and mixed with water and a little salt to help release the oil from the seeds and the fat from the proteins. The resulting viscous paste is later reheated until the ausschläger (oil beater) judges from its sandy texture that it is ready for pressing.

The result is a delicious dark-green oil with tinges of red, a velvety texture and a nutty flavour, that trickles, still warm, into stainless-steel churns where it will cool before being bottled. Gernot produces his own-label oil, while the mill also enables many local small-scale pumpkin growers to make theirs, a popular move that accounts for his affectionate nickname. Some 30 mills in the state now produce more than 1.8 million bottles of pumpkin seed oil a year. Despite this volume, the oil’s culinary, nutritional and medicinal qualities are still largely unknown outside Austria. It is believed to be beneficial for diseases of the heart and circulatory system and even depression. Gernot is absolutely convinced of these benefits and cooks with his delicious ‘green gold’ whenever he gets the chance. If his vigorous disposition is anything to go by, he is not mistaken.

Further information

• Öhlmühle Herbersdorf, A-8510 Rassach, Herbersdorf 9, Stainz, Austria. www.oelmuehle.herbersdorf.at

Recipe for potato cream soup using pumpkin seed oil

Ingredients

• 1 onion and 1 leek, diced
• 250ml rosé wine
• 500g potatoes
• 250ml cream
• Knob of butter
• To taste
  Marjoram, garlic, nutmeg 1 cup beef stock (optional)
• Handful of roasted pumpkin seeds

Steps

1. Brown onions and leek in butter, pour on wine, simmer and reduce to a thick consistency.
2. Add cream, and beef stock if required.
3. Season to taste.
4. Boil diced potatoes until soft.
5. Mash all together and serve with roasted pumpkin seeds.
6. Drizzle with a few drops of Styrian pumpkin seed oil.

Recipe for Styrian salad dressing using pumpkin seed oil

• 60ml vinegar
• 30ml pumpkin seed oil
• 30ml water
• Pinch of sugar and salt

Mix all in a bottle and shake thoroughly.

The dressing is suitable for all kinds of salad. In Styria it is used when serving up dark broad beans and boiled beef. For other recipes go to www.pumpkinseedoil.cc

Quince fruits are at the more luxurious end of the grow-your-own spectrum: very much providers of flavour rather than bulk. Below are a selection of some of the best ways of using quince in recipes.

Learn more about quince, its taste and its history.

When the temperature in autumn drops, comfort food is definitely the order of the day. Here are a couple of easy-to-make, delicious recipes from Riverford to warm your belly this time of year.

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Shallot tarte tatin

Serves 4

• 50g butter
• 500g shallots, peeled
• 120ml good-quality balsamic vinegar
• Small bunch thyme, tied together with string
• 1 x 300g ready-rolled sheet all-butter puff pastry
• Salt and black pepper

Preheat the oven to 200°C/Gas 6. Heat the butter in a heavy-bottomed, ovenproof frying pan. The shallots will shrink, so the pan might need to be smaller than you’d imagine. Add the shallots and cook on a medium heat until they start to brown, turning occasionally (about 8 min). Add the vinegar, thyme, 1tsp salt, some pepper and enough water to cover.

Poach the shallots until they are completely soft (about 10 min), adding more water if necessary. Remove the thyme, then bubble the liquid and reduce it until the vinegar becomes syrupy. Remove from the heat and check the seasoning. Cut a circle of pastry a little larger than the pan, then lay it over the shallots and tuck down the sides. Cut a small slit in the centre for a steam vent. Bake for 20-30 min until the pastry is golden. Leave to cool for 5 min, and then invert on to a large flat plate. Cut into wedges and serve.

Kale, spelt and chorizo big soup

Serves 4

• 2tbsp rapeseed or sunflower oil
• 1 onion, chopped
• 2 cooking chorizo sausages, skins removed, crumbled into small pieces
• 1 dried red chilli or a good pinch of chilli flakes, to taste
• 4 tomatoes (peeled if you have time), finely chopped, or 1tbsp tomato purée
• 150g pearled spelt, rinsed and drained
•  1.5 litres chicken or good quality vegetable stock
• 200g curly kale or cavolo nero, leaves stripped from their stalks and chopped
• Salt and black pepper

Heat the oil in a pan over a low heat. Add the onion and fry for 10 min until soft and translucent, stirring now and then to stop it catching. Add the chorizo and fry, stirring occasionally, for a few minutes more.

Stir in the chilli, tomatoes, spelt and stock, and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 min. Meanwhile, blanch and squeeze the kale. Add the kale to the pan and cook for a further 15 min or until the spelt is tender. Keep an eye on the liquid and top up if needed. Check the seasoning before serving.

Tip: To skin tomatoes easily, cut a little cross in the base then lower them into a bowl of boiling water. Leave for about 45 seconds until the skins start to furl away at the base, then transfer them to a bowl of cold water and peel off the skins.

All recipes are from Riverford’s cookbook: Autumn and Winter Veg.

A tian is a Provençal dish made of egg and vegetables that is ideal for summer picnics. It takes its name from the shallow terracotta dish it is traditionally cooked in. I use a cast iron skillet instead. The basic mix of vegetables is greens, herbs and potato; use what is cropping. You can add flavour with olives, capers, anchovies, a thickish tomato sauce and switch courgettes for spinach or chard, for instance. My recipe is inspired by Elizabeth David’s.

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Ingredients

• 250g courgettes
• 250g potatoes (steamed, peeled and cut into cubes)
• 1 heaped tbsp each of parmesan and gruyère cheese
• 1tbsp finely chopped parsley and a few sorrel leaves, salt, pepper, nutmeg and garlic
• 5-6 eggs
• 4tbsp of olive oil

Method

1. Put the cubed potatoes with a little chopped garlic, seasoning and 2tbsp of olive oil in the ovenproof dish and warm through in a low oven (150°C).
2. Grate the courgettes and fry them gently in 2tbsp oil, crush over some salt, cover the pan and cook for five minutes.
3. In a large bowl beat the eggs until frothy, add sorrel, herbs, cheese, salt and pepper, a little grated nutmeg and the courgettes, then stir in the potatoes and tip the whole lot into a well-buttered skillet or gratin dish.
4. Transfer immediately to the oven (otherwise the egg rises up) and bake for 25 minutes at 190°C.
5. Cut into wedges when cool.

When it comes to colour, winter cooking can verge on dingy. All those braises and stews mean brown is often in the ascendant. Import a little zing by using the viridifloric essence of herbs and spinach to tint sauces, soups and, in this case, aioli (garlic mayonnaise) a vivid green. This recipe uses parsley to add a green tint to the garlic mayonnaise but depending on the season, you could swap in wild garlic, nettles of even fennel tops, which will give the sauce a slightly different flavour.

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• Blackcurrant steamed pudding recipe
• Spiced parsnip and apple muffins recipe
• Parsnip soup recipe with medlar jam

Ingredients

• 50-75g parsley (or wild garlic, nettles or fennel tops)
• 150ml extra virgin olive oil
• 2 cloves of garlic
• two egg yolks
• white pepper
• salt
• juice of one lemon
• 150ml sunflower oil

Method

1. First make the green oil by whizzing together 50-75g of parsley and 100ml of extra virgin olive oil in a food processor.
2. When the mixture is smooth, push it through a sieve and you will have a bright green oil with which to dye your aioli.
3. Crush two peeled cloves of garlic in a pestle and place in a liquidiser with two egg yolks.
4. Beat the yolks and garlic with a teaspoon of salt and a teaspoon of white pepper.
5. Pour in the oil (150ml extra virgin olive oil including the green oil) in a thin stream, adding a little boiled then cooled warm water if it starts to get too thick, whisk in the juice of one lemon and then add 150ml of sunflower oil, again in a thin stream.
6. Store in the fridge, covered until needed.

Parsnip and apple combined results in is a warm mix of flavours. Used for soup or sweet treats these ingredients signal the arrival of autumn and celebrate the seasons harvest. Both parsnips and apples are easy to store, so this recipe for spiced parsnip and apple muffins can be enjoyed from October to early spring and make for a healthy snack on the go.

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• Angelica jam recipe: the perfect herb for jam
• Parsnip soup recipe with medlar jam
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Spiced parsnip and apple muffins

Serves 12

Ingredients

• 225g self-raising flour (I use wholemeal)
• 100g light soft brown sugar
• 2 large eggs, beaten
• 150g butter, melted and allowed to cool
• 2 apples, grated (I leave the peel on)
• 2 medium parsnips, peeled and grated
• 125g sultanas
• 75g walnuts, chopped
• 1tsp ground cinnamon
• 1tsp mixed spice

.

Method

Preheat oven to 180°C/Gas 4

1. Line a muffin tin with paper cases or grease it if you are not using cases.
2. In a large bowl, mix together the spices, sugar and flour.
3. In a separate bowl, mix the melted butter, eggs, parsnip and apple. Add the walnuts and sultanas, stirring carefully.
4. Pour this into the bowl of dry ingredients, fold together until everything is just mixed – be careful not to over-stir the mixture.
5. Share between the 12 muffin cases and bake for 12 minutes or so.

In August, the kitchen garden swells with ripe fruits and vegetables. Blackcurrants are one of the jewels in the high summer crown and gardeners find themselves racing against the birds to get to the fruit first. Recipe books assume all crops ripen uniformly, so it is pleasing to find The Country Housewife’s Book by Lucy H Yates (Persephone Books, £12), which acknowledges the ‘bits and bobs’ that ripen late or early. Written in the 1930s, it is full of practical advice. If you find yourself with an extra bowlful of blackcurrants then this steamed pudding is perfect for a grey August day when the sun has not got its hat on.

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• Parsnip soup recipe with medlar jam
• Angelica jam recipe: the perfect herb for jam
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Blackcurrant steamed pudding

Ingredients

• 120g butter
• 120g caster sugar
• 150g self-raising flour
• zest of 1 lemon
• 2 eggs
• 1tsp baking powder
• 100ml milk
• 250g destalked blackcurrants
• 2tbsp sugar
• 2tbsp blackcurrant jelly

Method

1. Cream the butter and caster sugar, beat well and add the lemon zest.
2. Mix in a spoonful of sifted flour, add eggs, fold in the rest of flour with the baking powder, add milk.
3. Butter a 1-litre pudding basin and pour in mixture. Put a circle of greaseproof paper in the bottom, add blackcurrants, sugar and jelly, then pour in flour mixture.
4. Place a circle of pleated buttered paper on top and cover completely with a tin foil lid (with pleat in the centre of the foil), tie string around the rim of the basin, making a handle so that you can remove the basin when it is hot.
5. Place in a deep saucepan on a wire stand and fill with kettle-hot water until halfway up the basin.
6. Steam gently with the lid on for two hours, topping up the pan with boiling water.
7. Rest for 15 minutes then serve with thick cream or custard.