This is a comforting, indulgent hug in a bowl, full of the flavours of autumn with a warming kick from the chilli. This recipe is great for using up your leftover halloween pumpkin, but would work equally with any other of the season’s squash (like Crown Prince, Butternut or Delicata). The addition of the chestnut and toasted sourdough topping adds another dimension.
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This fuss-free traybake only uses a teaspoon of sun-dried tomato pesto with some cheap dried herbs and tins to add tons of flavour to a tray of healthy roasted veggies. It also uses up a couple of slices of stale sourdough to make some crunchy croutons – you could use whatever bread you have going spare.
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This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.
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The UK’s largest woodland conservation charity has spotted a worrying trend for Halloween pumpkins to be taken to the nearest wood and left, in a well-meaning but misguided attempt to provide food for birds and woodland creatures – but this is actually causing more harm than good.
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