Taste of the Wild - Pumpkin Tagine

We don't want to wish away the summer but we are entering the fruitful months for harvesting and an abundance of fresh and easily sourced produce!

We've given the humble British pumpkin a spice infusion for the coming cold winter months.


20g butter

1 tablespoon olive oil

2 medium brown onions (300g), chopped coarsely

2 cloves garlic, crushed

4 cm piece fresh ginger (20g), grated

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons finely grated lemon rind

1kg pumpkin, chopped coarsely

400g can chopped tomatoes

2 cups (500ml) vegetable stock

400g green beans, cut into 5cm lengths

1/3 cup (55g) sultanas

1 tablespoon honey

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint


Heat butter and oil in large saucepan; cook onion and garlic, stirring, 5 minutes.

Add ginger, spices and rind; cook about 1 minute or until fragrant.

Add pumpkin, undrained tomatoes and stock; bring to boil.

Simmer, covered for about 15 minutes or until pumpkin is just tender.

Add beans to tagine mixture; cook, stirring, 5 minutes. Just before serving stir sultanas, honey and chopped herbs through.