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The most spooktacular time of the year is here but – as exciting as Halloween is – shockingly, a whopping 18,000 tons of pumpkin goes to waste every year in the UK. That’s the same weight as 1,500 double-decker buses, which is pretty frightening. Pumpkin isn’t just for making spooky faces out of on Halloween, though – not only are they delicious in a wide range of recipes, but did you know pumpkins also have a whole number of health benefits too? Pumpkins are packed with health benefits. Rich in vitamin C, vitamin A and fibre, this versatile vegetable is really good for eye, gut and heart health, and that’s just the flesh! Pumpkin seeds are a great source of good fats, iron and B vitamins – all important nutrients that support heart, muscle, skin, nervous system and immune health. If you eat enough of them, the seeds are also a good source of protein and fibre – both of which help to regulate blood sugar. Ready to enjoy some yummy pumpkin goodness this Halloween? From classic soup to fancy fondue, here are four recipes that are to die for. Hearty pumpkin soup Serves: 4 Ingredients: 3 cups of pumpkin/vegetable/chicken stock 500g pumpkin puree Large knob of butter 1 chopped onion 2 chopped carrots 1 finely chopped garlic clove 1 cup of cream ½ tsp chopped thyme, salt and pepper Method: Melt the butter in a large saucepan, then add the garlic, onion, carrots, thyme and a pinch of salt and cook for 5-8 minutes or until softened. When cooked, transfer to a food processor and blitz together with the pumpkin puree until smooth, then return to the saucepan, add in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Reduce the heat to very low and add the cream and simmer for a further 5 minutes. Season to taste and serve. Pumpkin ravioli with sage butter Serves: 4 Ingredients: 4 eggs 400g “00” pasta flour 4 tsp olive oil 350g roast pumpkin flesh 100g grated parmesan 15g fresh sage 75g butter Salt and pepper Method: For pumpkin filling: Add the roast pumpkin, grated parmesan and a big pinch of salt and pepper to a food processor and blitz until smooth. For the ravioli: Add the eggs, pasta flour and olive oil to a food processor and blitz until a crumbly mixture forms. Knead the mixture for 10 minutes or until it becomes smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes. When ready, cut the dough into 4 pieces and roll out into thin pasta sheets (approx 2mm). On one sheet, spoon out a couple of teaspoons of filling every few inches, then brush around each mound of filling with water, place the second sheet on top and cut around each mound with a sharp knife. Crimp the edges of each to seal them. Repeat until all the filling or pasta sheets have been used up, then add the ravioli to a pot of boiling water for 3 minutes or until they float to the top of the water. For the sage butter: Heat the butter in a frying pan until melted and foaming, then add the sage leaves and cook until the leaves crisp up and the butter browns. Season to taste, and drizzle over the cooked ravioli. Pumpkin pickle Ingredients: 500g pumpkin 1 red onion 2 garlic cloves 1 red chilli 1 tsp yellow mustard seeds 1 tsp turmeric 15g knob of ginger 250ml cider vinegar 250ml castor sugar 1 tsp nigella seeds Method: Peel and slice the onions, garlic and ginger. Peel and chop the pumpkin into small bite-size pieces. De-seed and finely chop the red chillies. Heat a large, wide-based pan (preferably non-stick) with a drizzle of oil and cook the onion, ginger and chilli for 10-12 min or until softened. Add the mustard seeds, garlic, and turmeric and cook for 1 min. Add the pumpkin, sugar, cider vinegar & a splash of water and cook for 8 min or until the pumpkin has softened and the pickle has thickened. Season with a pinch of salt, sprinkle in the nigella seeds and transfer the mixture to sterilised jars. Pumpkin fondue Ingredients: 1 whole mid-large sized pumpkin 300g of grated mixed cheeses (traditionally gruyere, Emmental and cheddar) 2 tsp cornflour A peeled garlic clove A few glugs of white wine Method: Cut the top off the pumpkin and scrape out the fibrous strands and seeds, then replace the lid and bake in the oven at 180C/160C fan for 1 hr to 1hr 30 minutes, or until the pumpkin flesh is cooked. Meanwhile, mix the cornflour with the grated cheese until it has fully coated the gratings. When the pumpkin has mostly cooked, remove from the oven, take off the lid and place the grated cheese, white wine and garlic clove inside, giving it a mix to combine. Increase the oven temperature a little higher and bake for a further 30 minutes or until the cheese is bubbling away. When cooked, remove from the oven and serve with bread or crudites for dipping. For more Halloween tips and recipes, visit the Gousto website.

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“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word

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Women are being invited to share their experiences of periods, pregnancy and the menopause to shape the future of healthcare for females in England. The Women’s Reproductive Health Survey will help the Government better understand reproductive health and ensure services meet their needs. It forms part of the Women’s Health Strategy, which was launched in 2022. The 10-year blueprint will aim to tackle disparities in women’s health and ensure services “listen to women’s voices”. Women’s health ambassador Professor Dame Lesley Regan said: “We need to make healthcare work for women and girls – and for it to fit around their lives. “There’s no point bolstering services if they can’t be accessed, or the support available doesn’t work for them and meet their needs.” Women have previously described difficulties accessing reproductive health services. Often health services are not ‘joined up’, leading to multiple visits and appointment delays Dr Rebecca French Questions included in the Women’s Reproductive Health Survey will centre on period pains, how women prefer to access contraceptive services and the levels of support received for menopausal symptoms. It is open to women aged 16 to 55 in England and will run for six weeks from September 7. Dr Rebecca French, an associate professor of sexual and reproductive health research at the London School of Hygiene & Tropical Medicine, said women should be able to “make informed decisions about their own reproductive health and wellbeing”. “For most women, it can be nearly 40 years from their first period to menopause. “Women have previously described difficulties accessing reproductive health services, for example, to get contraceptive supplies, to access fertility treatment or to obtain an appointment with a gynaecologist. Often health services are not ‘joined up’, leading to multiple visits and appointment delays. “We know that poor reproductive health not only has a negative effect on health in general but can also impact women’s mental health, relationships and finances. “Further research is needed to better understand inequalities across England so that women and people described as female at birth are able to make the choices they need for their own reproductive health and wellbeing.” Maria Caulfield, the minister for the Women’s Health Strategy, added: “Women and girls deserve the best healthcare at every stage of their lives, but we simply can’t deliver that without listening to their lived experiences and concerns. “Women should always have a say in their own healthcare, whether that’s in managing pregnancy and fertility or dealing with the challenges of the menopause in the workplace. “I would encourage every woman to complete the survey on reproductive health as soon as they’re able and ensure their voice is heard.” Other measures included in the Women’s Health Strategy are funding to set up women’s health hubs across England and a new online tool on gov.uk for people to access easily information about IVF in their local areas. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 4 key activewear trends for autumn workouts How to style your home like a professional One in 10 ‘spending beyond their means’ – try these 7 cutbacks guaranteed to save families money

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