‘The only limit is the cook’s imagination’ : Diana Henry’s guide to cooking with pumpkin
Stuffed, roasted, sauteed or mashed, pumpkin and squash truly are the great culinary chameleons of autumn Pumpkins and squash seem the perfect symbol of autumn and winter cooking. The cook has the job of getting through that tough skin before finding the tender flesh, and they give off their (…)
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The Guardian (Asia Pacific)
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The Guardian (Asia Pacific)
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