Kent Pumpkin

Kent pumpkin has a sweet taste. Bake, boil or steam to make soup. Use in stir-fries and slices steamed go well in salads. Blends perfectly with both herbs and fragrant spices.

How to buy

When choosing a pumpkin, look for bright, well-coloured skins free of cracks, soft spots or scarring. A good pumpkin will be heavy for its size. A whole pumpkin will keep much longer than cut sections.

How to store

If whole, store at room temperature and if cut, remove the seeds and wrap in plastic before storing in the refrigerator crisper for up to five days.

How to cook

Make a fresh and simple summer salad by combining roasted Kent pumpkin cubes, baby spinach leaves and crumbled feta cheese.

For a tasty side dish, drizzle pumpkin cubes with olive oil. Roast until just tender then sprinkle with sesame seeds and roast until golden.

Make an antipasto platter with cooled roasted wedges of pumpkin; sun dried tomatoes, marinated artichokes, feta cheese, prosciutto and fresh bread.

Goes well with

Lamb and beef, tomatoes, brown sugar & maple syrup.

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