Spicy pork and pumpkin pie


So I’ve decided to post this recipe I did for my weekly column as it was a real winner on Halloween and there are still Pumpkins around. However you can still make it at any time, You could even substitute the Pumpkin for Butternut squash.

Here is what I wrote:-

Halloween is upon us so I wanted to show you a great dish that is hassle free for you if you are having a party.
Every Halloween when I have a party I want to be able to spend time with my guests and not be in the kitchen all day making fiddly buffet food.  I think sometimes one can feel a little pressured to be able to make an edible “Brain” or witches fingers.
So today I have done a recipe that still has a halloween theme by using pumpkin, its quick, simple and very tasty for your guests.
I’ve used Pork mince in this as 1, its economical so will stretch further for any unexpected guests for you and 2, it goes really well against the Pumpkin however you could use Beef mince or lamb if you don’t eat Pork.
Another point to make is that I was using leftover mashed potato from the day before, another time saver.
Serve this up in bowls to your guests and it will leave them spooked of how good it is.


Pumpkin and potato mash:

Leftover Mashed potato, (enough to fit your dish you are using, there was about 4 potatoes worth left in mine)
1 small pumpkin chopped into chunks ( I bought mine from a local farm called Cattow’s Farm)
knob of butter
salt and pepper to season
1/2 tsp ground nutmeg

Pork pie mixture:

500g pork mince
1-2 tbsp of rapeseed oil
1 onion diced finely
1/2 leek thinly sliced
2 cloves of garlic finely chopped
A thumbnail size of fresh ginger grated
1-2 green chilli’s finely chopped
3 tbsp of mild curry powder or madras, whatever heat you like it.
1/4 400g tin of chopped tomatoes
4 small chopped fresh tomatoes
Salt and cracked black pepper to season
handful of frozen spinach defrosted and drained
handful of frozen petit pois peas defrosted and drained
few sprigs of fresh chopped coriander to finish







–  Preheat oven to 180-200c depending if fan oven or not.


In boiling water, cook your pumpkin until soft. Mash with a hand potato masher, pop in your butter, nutmeg and seasoning then stir in the potato mash together. Leave aside.

Fry off your onion for a couple of minutes until starting to soften.
Add your leek and cook for a couple of minutes also. Add your garlic, chilli, ginger and curry powder and stir.

Add in your pork mince and continue to cook until the pork mince is almost all cooked through. Pop in the tomatoes and cook for 2 minutes.

Add in your peas and spinach, stir, take off the heat and pop to one side.

In an oven proof dish of your choice put in your Pork mixture, level off and sprinkle with fresh coriander.Top with your Pumpkin mash and place in the oven for 20-30 minutes or until crispy and brown on top.






A Meat Free and Fuss Free Leftover Gem…

I almost forgot to tell you lovely readers out there about this little gem of a dish, of which I never imagined tasting as nice as it did.  I have come up with different versions of this before but not so much with these ingredients, more spicy, such as Mexican style.

  It was in the middle of my “Roast Pork challenge” and by lunch time of the 3rd and final day, I was crying out for something Vegetarian.  I do like my Meat, but I also like variety in a week.  So I took a look into my Fridge and I literally save everything that I can safely put back into another meal the following day.  Here in my fridge were various tubs of cooked vegetables, including the potatoes.  I assembled all ingredients with lids off the tubs and took a glare.  Ok Im going to whack everything together, add Eggs and spices, a bit like Bubble and Squeak and Hope for the best! 

  It was lovely. Warming,comforting and a really nice Lunch that again was very cheap and quick to allow me to carry on writing.  So if you have any of your Veg from yesterdays Roast, why not give this a Go?…

*Not the Greatest looking dish, I know!* but tastes lush.

 Scrambled Veg with Eggs :


( Baring in mind, you can be as versatile with this recipe as you like. It is your leftovers, these were just mine) … Amounts do not matter in this.

–  Tbsp of Rapeseed oil or the oil you normally fry in?
–  1 Clove of fresh Garlic chopped finely
–  1 Spring onion chopped.
–  A 2 inch piece of fresh Leek sliced finely
–  A Tsp of mild Curry powder
–  1/2 Tsp of smoked paprika
–  Salt and Pepper to season.

–  4 leftover Cooked roast potatoes

–  Some leftover cooked Savoy cabbage
–  A few leftover cooked carrots about 6 pieces, if being precise.
–  Some leftover cooked sugar snap peas 
–  Some sliced, Cooked white onion.
–  2-3 eggs depending on size
–  Salt and Pepper to season.
If you want more spice, Add fresh chilli to heat it up! 

In a bowl, Mash the Cooked roast potatoes roughly.  Add all of the cooked ingredients and mash up with your hands (Fun Part!). 

Whisk the eggs in another Bowl as you would for an Omelette and season a little.

Pop the chosen oil into your frying pan and start to fry off the leeks, garlic, spring onion, curry powder and paprika.

Then add the Cooked leftover Potato and Vegetable mix. Followed by the Eggs and now the world is your Oyster as you can scramble the whole lot as I did or try and flatten like Bubble and Squeak!  Whatever you have chosen to put in this or however you cook it? It is as Versatile as you want it to be.

A lovely Meat Free, Fuss free, thrifty Lunch or Dinner. You choose…