Pumpkin and ginger mash


  • Serves 6 people

"This is another really tasty recipe you can use pretty much all year round - it's particularly good with a braise in autumn and winter," says Strode. "This can be made the day before, too, and reheated."

  • 150 gm butter
  • 50 gm piece of ginger, finely grated on a microplane
  • 2 kg pumpkin of your choice, peeled, seeded, cut into rough 5cm pieces
01   Melt butter in a saucepan over medium heat, add ginger and stir until fragrant (2-3 minutes). Add pumpkin and 100ml water, season to taste, cover and simmer until pumpkin is soft (25-35 minutes). Coarsely mash with a fork and keep warm. Serve with roast goose.
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