A Proper Pumpkin Soup recipe is for you here from the other lovely Louise from Black & Gold Oil.

But pumpkins are so easy, you barely need a recipe. Here is my store cupboard dictating soup/curry/ “It’s Just Tea, Eat It” plan: Absolute requirements oil, onion, pumpkin, seasoning.

1. Scoop out pumpkin pulp, or if you’re roasting, chop it up (you can remove skin more easily once it’s roasted)

2. In a hot saucepan, sizzle some Black and Gold oil and chopped onion. At this point, you can add extra flavour if you want – a touch of Harissa? Red Thai Curry Paste? Some garlic/ garam masala?

3. Add pumpkin, saute for a minute or two.

4. Add liquid if needed. Our latest pumpkin from the garden was so watery we barely added any. “Liquid” can be stock, milk/ cream, coconut milk. You can add extra veg/ lentils here too if you’re looking for more of a curry or substantial soup.

5. Bring to a boil (lid on), and simmer for at least 15 mins or until the veg can easily take a fork. I love to make this in advance and reheat, let the flavours soak in.

6. Enjoy! Made a regular soup? Serve with crusty home made Mungoswells inspired bread. Turned it to a curry? Lil’s rice. Or plastic free noodles and call it a laksa.  

Mrs Heyn’s Brandy Walnut Apple Cake

Ingredients

• 4 cups of tart chopped apples

• 6 tablespoons of brandy

• 2 cups of sugar

• ½ cup of Black and Gold Oil

• 2 eggs

• 2 cups Mungoswells flour

• 2 tsp baking soda (baking powder, or bicarbonate soda plus cream of tartar/lemon juice)

• 2 tsp Cinnamon

• 1 tsp salt

• 1 cup premium raisins

• Optional: 1 tsp nutmeg, 1/4 tsp cloves

• 1 cup chopped walnuts

Method

As apples are chopped, put them in a bowl and pour brandy over them to absorb it. I like to leave them for a while to ensure a good absorption 😊  Discard any brandy not absorbed (or set aside for drinking later, don’t waste!) Remember alcohol will bake off at high temperatures, so it’s OK to eat and drive/ fine for all the family.

Beat sugar, oil and eggs.

In a different bowl, sift flour with other dry ingredients, then mix in raisins and walnuts. Combine all ingredients, remember the apples, and stir until well mixed.

Bake in 9”x13” a pan at 160C fan for 1 hour. (Pan about 22cmx33cm)

I love it served warm.