It’s that time of year when supermarkets are experiencing something of an identity crisis. Reindeer shaped chocolates sit on the shelves alongside Halloween costumes. With stocking fillers, fireworks and trick or treating paraphernalia all vying for our attention in store right now, supermarkets are no doubt doing a sterling job of creating a nightmare for anyone with young children.
But it’s not all bad news. For me, this time of year is all about warming, comforting root vegetables, oven roasted or in soups. Last week I discovered a new way of cooking parsnips, thanks my favourite recipe book, the Abel & Cole Veg Box Companion, and also made my own root vegetable crisps out of peelings over the weekend. I generally never bother peeling any of my vegetables (what’s the point of investing time and effort into getting rid of all that goodness?!), but after making those, I might just start – they were delicious!
October is synonymous with pumpkins, of course, but I found out today that unfortunately only 1 in 3 Brits actually eat their pumpkin once they’ve carved it. That’s the equivalent of the weight of 1500 double decker buses in pumpkin waste, which is pretty sad, given how many people that could feed.
As a result, a new campaign has been started to try to get us to think more like our American cousins and use pumpkin flesh in pies and soups. I hope the campaign is successful – apart from anything else, pumpkin is far too delicious to simply end up in the bin post Halloween.