All cooking tips and recipes by Lesley Christiansen-Yule, Author of "A Cook's Bible" – Penguin (2007).

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Another good dish to make if oven space is tight. Prepare on the stove top or in the microwave. This can be made ahead and reheated in the microwave.

Makes: Approx 6 portions

Ingredients

• 1½ kg pumpkin (butternut, crown or grey)

• 60 g softened butter

• 1 tsp salt

• ½ tsp ground black pepper

• ½ tsp mixed spice

Method

1. Remove skin and seeds from pumpkin

2. Cut pumpkin into even pieces.

3. Cook either by boiling or covering and microwaving. Microwaving has the advantage of keeping the pumpkin drier (less soggy).

4. When soft, drain on paper towels or a clean tea towel, pressing lightly to force out excess water.

5. Blend or mash with the remaining ingredients.

6. Turn into a greased serving dish, cover and reheat before serving.