WELL I can’t believe that it is this time of year again when our shop is overflowing with orders for Thanksgiving dinners for local Americans. The stuffed turkeys, pumpkin and pecan pies, cranberry sauce and corn bread march out of our door all day long and the smell attracts everyone else in.
It is the first smell of Christmas for us and that gets me in to the mood for really wintry recipes. It nearly always seems that the weather changes to a colder period about now and my mind moves towards crumpets and toasted marshmallows. The recipes below certainly have that winter touch.

South African Pumpkin
I was reminded of this recipe by my parent’s carer and I am very grateful because it is the most delicious way to serve pumpkin. It can be cooked a day or two in advance if you wish and it can only improve.
Serves 4

Ingredients
One small pumpkin;
Salt and freshly ground black pepper;
A knob of butter;
A sprinkling of cinnamon powder;
One dessertspoon of brown sugar.

Method
Cut the pumpkin into quarters, peel and then remove the seeds. Cut into chunks and then boil in salted water for about 10 minutes until just soft.
Drain and put back into the saucepan with the rest of the ingredients. I have left the amounts slightly vague so that you can judge your own flavour and also it depends on the size of the pumpkin.
Put back over a gentle heat and fry for about five minutes or until the flavours have infused well. Serve hot.

Honeyed Sweet Potatoes with Ginger
This is such a wintry dish and very warming to the cockles. The combination of the honey and ginger really brings out the flavour of the sweet potatoes.
Serves 4

Ingredients
Two sweet potatoes, cut into chunky strips;
One tablespoon of runny honey;
One dessertspoon of fresh grated ginger;
One tablespoon of oil, preferably walnut;
Salt and freshly ground black pepper.

Method
Preheat the oven 200C 400F Gas 6. Put the potatoes into a large heavy based roasting tin. Add the rest of the ingredients and stir well to coat the potatoes.
Roast in the oven for 20 minutes and then stir well making sure the potatoes are well coated again in the juices.
Roast for a further 20 minutes or until soft in the middle and crisp on the outsides. Serve immediately.

Cornbread
This is a very under used and under rated bread but really is delicious and very easy to make.
Serves 8

Ingredients
175g of yellow cornmeal;
175g of self-raising flour;
One good dessertspoon of caster sugar;
Four teaspoons of baking powder;
Half a teaspoon of salt;
125g of butter;
300 ml of skimmed milk;
One large egg, beaten.

Method
Preheat oven 190C 375F Gas 5. Mix the dry ingredients in a bowl, then rub in the butter with your fingertips or use a blender until the mixture resembles breadcrumbs. Add the milk and egg; mix with a spoon.
Put into a one pound non-stick loaf tin and bake for 45 minutes or until well risen and slightly brown on top.
Test by inserting a skewer in the centre, it should come out clean. Turn out and serve warm sliced quite thickly.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk