Pick­led pump­kin with star anise

The Sunday Telegraph - Stella - - GOOD TASTE -

Fills a 1-litre jar

1.4kg pump­kin or squash (you need about 750g pump­kin or squash flesh) 475ml cider vine­gar 475ml wa­ter

400g gran­u­lated sugar

1 tbsp salt 2 star anise

12 black pep­per­corns

3 dried chillis 2cm-piece fresh root gin­ger,

peeled and sliced

3 tbsp sweet sherry (op­tional)

Halve the pump­kin or squash and re­move the seeds. Cut the flesh into cubes. Put ev­ery­thing else, ex­cept the

sherry, into a pan and slowly bring to the boil, stir­ring to help the sugar dis­solve. Add the pump­kin or squash

cubes and mix ev­ery­thing around. Turn the heat down to a

sim­mer and cook the pump­kin or squash un­til it is ten­der.

Lift the cubes out into a hot ster­ilised jar and pour over the vine­gar syrup, along with all the spices. Add the sherry if you want to – I find it just gives a nice kick and an ex­tra di­men­sion. Seal with a vine­gar-proof lid. Once the jar is opened, keep it

in the fridge, and serve with pork, duck, char­cu­terie or grilled mack­erel.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.