Traditional Pumpkin Dish Created By Michelin Star Chef Glynn Purnell.

Celebrate the traditional Chinese Mid-Autumn festival this year and mark the passage into the winter solstice with a traditional pumpkin dish, created by Michelin star chef Glynn Purnell.

Pumpkin is enjoyed during the Mid-Autumn Festival as it is believed to bring ‘good health’. As pumpkins are in season, it’s the perfect addition to this traditional oriental festivity. Try this delicious coconut braised pumpkin recipe, it’s a fresh, full of flavour and combines the finest oriental spices.

COCONUT BRAISED PUMPKIN – CHILLI – LIME AND GINGER
Serve with stir fried Chinese vegetables or steamed rice.
Serves 2
Ingredients:
2 cloves of garlic – chopped
1 onion – finely chopped
1 medium pumpkin peeled and deseeded – cut into 8
2 tins/800ml of Mai Siam coconut milk
1 tsp dried chilli flakes
1 tsp coriander seeds
1 lemon grass
1 tbsp grated ginger
1 lime – zested and juiced
1 red chilli – sliced thinly
½ bunch coriander – chopped

Method:
1. Pre heat oven to 180°C
2. In a casserole dish with a little oil fry off the garlic and onion then add the pumpkin.
3. Cover the pumpkin with coconut milk and add chilli flakes and coriander seeds. Add the lemon grass, ginger and ½ of the lime juice. Cover and bake in the oven for 20 minutes until tender (longer if needed)
4. Once cooked, to serve, sprinkle sliced chilli, lime zest and coriander over the braised pumpkin.

Wing Yip online store www.wingyipstore.co.uk is home to a library of Far Eastern recipes.