Notes about Recipes in this book

• Braised pumpkin & butter bean soup with orange chili oil

  • Alette on January 09, 2018

    I took shortcuts with this recipe and it still turned out to be delicious. I used a can of pumpkin puree and a can of flageolet beans instead of the fresh pumpkin and dried butter beans. I also skipped the orange oil and put some chili flakes in the soup itself to add a kick of spice. I added some leftover Madhur Jaffrey tamari sesame turnip pieces as a garnish, beautiful.

• Pakistani pumpkin & beet bhuna with banana & lime raita

  • SugarFree_Vegan on October 25, 2016

    This was a bit of a punt as I wasn't sure that I'd like banana in a raita along with a beetroot based curry but I'm so glad I made this dish. It totally works, just make sure your banana is on the green side so it's not like dessert! By roasting the beetroot and squash it makes sure that there is some texture left at the end and the sauce is deliciously rich and spiced beautifully. If you don't have the beetroot greens (which I didn't) you could either leave them out of add in a bit of spinach instead.