Pumpkin & White Bean Stew

My suggestion is to do this all ahead of time and then marvel at the ease of putting the different components together 5 minutes before you wish to eat.

Serves 4

200g dried coco or cannellini beans, soaked overnight

a few bay leaves

3 garlic cloves, peeled

olive oil

1 small culinary pumpkin - preferably red kuri (about 1.5kg)

sage brown butter (page 281)

150g ricotta (Westcombe Dairy if you can find it)

Drain off the water that you’ve soaked the beans in and replenish with fresh, cold water. Don’t salt the water when cooking dried beans as this encourages the skins to toughen up. The beans will expand as they cook so be sure to use a big saucepan and have at least 5cm of water covering the beans. Add the bay leaves, and garlic cloves and place the pan over the heat. Slowly bring to a boil and allow to cook gently and at a consistent temperature for up to 3 hours. If you have an Aga, cook in the simmering oven in a pan with lid.

Cut the pumpkin in half using a sharp knife. Then scoop out the seeds and pulp and set aside to make pumpkin stock (page 276). I find making this alongside cooking the beans easy to do, and it’s great to add a few ladles of the stock to your beans while they cook. Cut your pumpkin into large chunks. Toss with olive oil, salt, and pepper. Spread evenly onto a baking tray. Cover with tin foil and roast for 30 minutes, or until completely soft to the touch.

Allow your pumpkin to cool a little before scooping the delicious, vibrant flesh away from the skins with a tablespoon. If you’re making stock, throw the skins in as you go, as they’ll only add more flavour.

Once your pulses are cooked, season with salt and pepper. You want the beans to be dense amongst their liquid and not too soupy, so add or remove liquid to get the right balance.

Now make the sage brown butter (page 281).

Just before you wish to eat, add your pumpkin flesh to the hot beans. I think the trick here is not to break up the pumpkin too much, but enjoy the large, soft chunks which give your stew a variety of textures. Bring the pot up to a boil over medium heat and allow to simmer for no more than 5 minutes. Check the seasoning and add some stock or water if it feels too thick.

Serve your stew in bowls, breaking rough chunks of ricotta onto the top of each. Finish by drizzling a tablespoon of sage brown butter over each bowl.

Pumpkin Stock

pulp and seeds from 1 pumpkin

a few bay leaves

Scoop out the pulp and seeds using a dessert spoon. Place in a pan, and like the other stocks listed, just cover with cold water. Slowly bring to a boil and allow to simmer for 35 minutes before taking off the heat and allowing to cool before straining. Perfect for pumpkin stews, risotto, and soups.

Sage Brown Butter

A tablespoon of sage brown butter is a delectable final ingredient to pumpkin stews and roast pork. It will keep in the fridge for up to 3 weeks. Be sure to melt it before incorporating into dishes.

Serves 6

150g unsalted butter

3 to 4 sprigs sage

1 garlic clove, peeled

Place all the ingredients into a small frying pan. Over a medium flame let the butter melt and then simmer. Add sage sprigs (or just leaves if stalks are woody). As the butter continues to sizzle, stir occasionally with a whisk or wooden spoon. The milk solids will separate from the melted butter, and begin to turn brown, giving off a nutty scent. When they are a deep golden brown, take the pan off the heat and pour into a heatproof container. Discard the sage stalks and mush the softened clove garlic into the butter using the back of a spoon.