|JezUK Ltd - Cooking with Pete: Pumpkin and Harissa Stew|
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Went to quite a posh party a week or so ago. I should probably qualify that a bit. There was plenty of booze, for instance, but it was decent wine and there were wine glasses to drink it from. Later on, I was given a glass of port. Although the party wasn't fancy dress, I was introduced to a judge. There was terrific food too, lots of it and all of it home-made. (The sole exception were the samosas, which it is perfectly acceptable to buy in.) We took this stew, and I feel slightly smug that which such good competition people have asked for the recipe.
I had a splendid conversation with a woman who stalked across the room toward me, brandishing her plate. She was a former producer on Pebble Mill at One, responsible for, among other things, pairing up the Cooking Canon and Rabbi Blue. Scoff if you want, but that was bloody TV magic. Stephanie, this is for you.
This recipe looks a bit long and fiddly, but that's deceptive. Every little stage takes five or ten minutes, so there's time to prepare as you go. There's no need to spend twenty minutes chopping before you begin, just get everything together and start.
Forage around and gather up:
You'll need a large, heavy-based pan. Large, maybe as large as you've got. I use a Le Creuset cocotte approximately the size of a baby bath.
The chilli is rounded and warming rather than hot and spicy, and the whole thing is lovely, cuddly food. I usually make it with butternut squash because I think it has a better texture than pumpkin, and I generally put in much more then 500g too. A typical squash will yield over that anyway, and I usually use two. As with most cooking, there's no need to be too precious about the quantities. It's a big hearted dish - it can take it.
This recipe comes originally from an issue of BBC Vegetarian Good Food. I don't know which one, because we've only kept this one page. The recipe is by Lorna Brash. Perhaps she once worked on the nation's favourite lunchtime viewing?