May is a time to really get stuck into autumn cooking. With cooler the temperature comes more time in the kitchen and the pleasure of a warm oven emitting delicious aromas that fill the house with scent. This week our contributing cook Elizabeth Hewson works with pumpkin to turn this economical vegetable into two delicious seasonal dishes. Her pumpkin pasta bake is a golden cheesy treat filled with umami flavour, while her spiced pumpkin cake offers a surprising take on sweet-savoury baking. Nathanial Smith, meanwhile, is a UK-based cook with Jamaican heritage. His dishes are so flavour-packed his book is called Flayvaful (but don't hold that against the recipes). His salmon and coconut dahl almost jump off the plate they are so tasty. Give them a go. Happy autumn cooking. |