Ginger & pumpkin tart

Ingredients 1 Pumpkin, 1 tsp ginger, 1 tsp cinnamon, 1 tsp allspice, 1 tsp brown sugar, ginger biscuits, butter.

Serves: 6 preparation: 1 hour 30 minutes

It's Autumn now, the season of comfort and spice, and given that I have a number of fabulous American readers, I wanted to try my hand at some Thanksgiving style recipes... but Everything Goes With Toast style!
Pumpkin is a wonderful vegetable - but I must admit, I've only ever made savoury meals such as soup, bread or cannelloni with it. This pumpkin pie has a soft, sweet filling and fabulously crispy tart case - perfect with my honey & pumpkin frozen yoghurt.


1) Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes.

2) Transfer the pumpkin to an ovenproof dish with a lid, and add the spices and sugar. Shake with the lid on to coat the pumpkin, and roast in the oven with the lid on for an hour. The trick to roasting it with the lid on, is that you retain every bit of the pumpkin juices and flavour.

3) Puree the spiced pumpkin in a blender (or by mashing thoroughly), and allow to cool.

4) Crush the ginger biscuits and stir in a little melted butter. Press into tart cases and fill with the pureed pumpkin. Bake for 20 minutes in the oven, and serve hot or cold.

Honey & ginger yoghurt tart

Ingredients 12 ginger biscuits, butter, crystallised stem ginger, 2 eggs, Rachel's organic Greek honey yoghurt

Serves: 6 Preparation: 45 minutes


1) Crush the ginger biscuits in a mortar and pestle, blender or by putting them in a freezer bag and bashing them with a rolling pin. Stir in 2 tablespoons of melted butter and press into tart cases. Put in the fridge to cool.


2) Whisk 2 eggs and whisk 1 pot of Rachel's Organic Greek honey yoghurt into the eggs. Pour into the tart cases and top with a few cubes of crystallised ginger.


3) Bake for 30 minutes and serve once cool.