Halloween may be over but that doesn't mean you have to ignore pumpkins. Nigella Lawson has these recipes from her latest cookbook on the best way to utilize the fall symbol.
 

Sweet Potato & Chickpea Dip

Makes enough for 10-12 people, to dip into over drinks

Ingredients:

  • 1 ¾ pounds sweet potatoes
  • 1 head of garlic, whole & unpeeled
  • 2 limes, preferably unwaxed
  • 2 teaspoons smoked sea salt flakes (though regular sea salt flakes or kosher salt will do), or to taste
  • ½ teaspoon pimento dulce or paprika
  • 1 ¼ cups chickpeas, home-cooked or drained from a can or jar
  • 1 ½ inch piece (or 2 ½ teaspoons) fresh ginger, peeled & finely grated
  • 2 tablespoons pomegranate seeds

Instructions:
 

  1. Preheat the oven to 425 F, and prick the sweet potatoes before placing them on a baking sheet and cooking them whole for about 1 hour, depending on their size. You want the flesh inside to be very soft, and no doubt the skin will be burnt in parts by the hot-roast syrup that can dribble out as they cook. This is good.
  2. The minute the sweet potatoes are in the oven, cut the stalk end off of the garlic, leaving the tips of the cloves exposed, and then wrap loosely in aluminium foil, sealing the ends tightly to form a baggy parcel, and roast with the sweet potatoes. This should probably be ready in 45 minutes, but I leave it for the hour with the sweet potatoes.
  3. Let the soft and tender sweet potato and garlic cool; you can do this ahead of time.
  4. When you are ready to prepare the dip, peel the skin gently away from the sweet potatoes and scoop out the orange pulpy flesh, leaving behind any of the scorched bits. Tip it all into a bowl and then squeeze in the soft, caramelized garlic puree from the exposed cloves.
  5. Add the finely grated zest from both limes, and the juice from one, the smoked salt, pimento dulce (or paprika), chickpeas, and finely grated ginger, and then blitz with a stick blender (or use a food processor) to make your dip.
  6. Check the seasoning as well as acidity – you may want more lime juice – and serve, for beauty’s sake, sprinkled with pomegranate seeds. I couldn’t resist the autumnal hued vegetable chips alongside, but I actually serve golden corn chips and crudites, as these last two are indeed, rather more robust as a dipping vehicle.

Make ahead note: The sweet potato and garlic can be made up to 3 days ahead and kept, wrapped in aluminium foil or in a covered container, in refrigerator.

Store note: Leftover dip can be stored, in a covered container, in refrigerator for up to 2 days from making.

 

Pumpkin Bundt Cake

Cuts into 10-14 slices

Instructions for the cake:

  • 1 ½ cups light brown sugar
  • 1 cup vegetable oil
  • Zest and juice of 1 orange, preferably unwaxed
  • 3 extra large eggs
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1 ¼ cups pure pumpkin puree (from a 15 ounce can – save the rest for the No Churn Brandied Pumpkin Ice Cream)
  • Non-stick cooking spray for greasing
  • 1 x 10 cup bundt pan or 1 x 8 inch square cake pan, approx. 2 ¼ inches deep

Instructions for the glace icing:

  • 2 cups confectioners’ icing
  • 2 ½ – 3 tablespoons orange juice (using orange from above)
  • Small square bittersweet chocolate for grating

Instructions:
 

  1. Preheat the oven to 350 F. Spray your bundt pan with non-stick cooking spray, or make a paste by mixing 2 teaspoons of oil and 2 teaspoons of flour and brush it all over the insides of the pan, making sure you get into all of the crevices. Leave upside down on a piece of newspaper or parchment paper to drain off any excess oil while you prepare the cake.
  2. In the bowl of a freestanding mixer (although you could do this by hand), beat together the sugar, oil, the finely grated zest of half the orange and 2 tablespoons of its juice until smoothly combined. You’ll need to stop and scrape down the bowl once or twice.
  3. Add the eggs, beating again.
  4. Measure the flour, baking soda, and spices into another bowl, forking everything together lightly so that it’s all mixed well.
  5. Then beat the pumpkin puree into the egg mixture, before finally adding the flour and spices and folding to combine. Once you have a smooth cake batter, carefully fill your oiled bundt pan with this mixture.
  6. Bake for 45 to 55 minutes, though I always start checking at 40. The cake should be coming away from the edges of the pan and a cake tester will come out clean. Remove to a wire rack, leaving the cake to cool in its pan for 15 minutes.
  7. Gently prise the cake away from the pan with your fingers, paying particular attention to the part around the funnel, then turn out the cake onto the wire rack and leave to cool completely.
  8. To ice the bundt, stand it on the plate of your choice, then sift the confectioners’ sugar into a bowl and gradually whisk in the orange juice, beginning to slow down after the second tablespoon, just to make sure you get the consistency you want.
  9. Once you have a smooth icing that’s thick enough to stick to the cake, but with just enough runniness to drip down the sides a little, start spooning it over the top of the cake, letting it move naturally on its own: it will run down the architectural grooves of the cake, rather beautifully of its own accord; don’t worry if it drips a little onto the plate as – for me, anyway – this adds to the charm. Sometimes if I have a little icing left over, I can’t stop myself doing a bite of a frenzied Jackson Pollock.
  10. Grate the chocolate on top, to finish: even a small square gives you too much, but it’s no great sacrifice to eat what you don’t use.

Store note: store in an airtight container in a cool place for up to 1 week.

Freezer note: Freeze, without icing, for up to 3 months. Wrap the cake in a double layer of plastic wrap and a layer of aluminium foil. To thaw, unwrap and place on a wire rack at room temperature for about 5 hours.

 

No-churn Brandied Pumpkin Ice Cream

Makes approx. 1 quart

Ingredients:

  • ½ cup pure pumpkin puree (from a can. Use the leftover puree from the Pumpkin Bundt Cake)
  • ½ x14 ounce can condensed milk
  • 1 ¼ cups heavy cream
  • 1 teaspoon freshly grated nutmeg
  • 3 tablespoons brandy
  • 2 x 1 pint (2 cup) empty ice containers or airtight containers (or 1 x 1 quart tub or airtight container)

Instructions:
 

  1. Combine the pumpkin puree and condensed milk in a bowl, and stir to mix.
  2. Whisk the cream in a bowl until it reaches soft peaks, then whisk in condensed milk mixture and continue whisking until thick again.
  3. Grate the nutmeg over the ice cream and whisk in the brandy as you pour it in a slow trickle
  4. Decant into your airtight container or containers and freeze overnight. Take it out of the freezer for 10 minutes to soften before serving.

Make ahead note: The ice cream can be made and frozen up to 1 week ahead.

Store note: Leftover ice cream should be returned to freezer as quickly as possible, and is best eaten within 1 month.