91Èȱ¬

No tricks, the sight of these pumpkins is a treat! Paula McIntyreÌývisits Lori Hartman, a farmerÌýwhose passion for squashes and pumpkins came with her to Ballymena all the way across the Atlantic ocean!

Chunky Pumpkin, Chicken and Coconut Soup with Chilli and GingerÌý

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250g diced pumpkin

4 boneless skinless chicken thighs, chopped into bite sized pieces

1 tablespoon cooking oil

2 white onions, peeled and chopped

50g grated ginger

1 teaspoon chopped red chilli

1 tin coconut milk

1 tin chickpeas, drained

250ml chicken stock, made with 1 cube

Handful chopped fresh coriander

Ìý

Heat the oil in a large saucepan until smoking hot and add the chicken. Seal off until golden on the outside. Add the onion, ginger and chili and cook for 5 minutes. Add the coconut milk and stock and bring to the boil. Add the pumpkin and simmer until soft.

Add the chickpeas and coriander. Check seasoning and serve.

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Curried Pumpkin Bread

Ìý

100g peeled and coarsely grated pumpkin

2 red onions, peeled and sliced

2 tablespoons cooking oil

2 teaspoons curry powder

2 tablespoons roughly chopped pumpkin seeds

1 teaspoon turmeric

1 teaspoon salt

500g soda flour

450ml buttermilk

25g melted butter

Ìý

Grease a loaf or cake tin and dust with flour.

Set oven to 200Ëšc.

Heat the oil in a frying pan and add the onions, cooking until nearly caramelized. Add the pumpkin and cook for 2 minutes.

Add the pumpkin seeds, curry powder and turmeric and allow to cool.

Mix the flour and salt in a bowl.

Make a well and add the buttermilk and butter.

Mix in the pumpkin mixture to a soft dough.

Pour into tin and bake for 30 minutes or until golden and the dough sounds hollow when tapped.

Ìý

Witches’ Hats

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12 ice-cream cones, top sawed off with a serrated knife to look like a pointy hat

12 chocolate shortcake biscuits

200g melted dark chocolate

Candy rolls and sweets to garnish

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Milk Chocolate Ganache

Ìý

250ml double cream

325g milk chocolate

Ìý

Chop the chocolate and place in a glass or metal bowl,

Boil the cream and pour over the chocolate. Stir to melt and leave to cool, beat occasionally until the mixture is at piping consistency.

Place in a bag and pipe into the cone.

Press onto the chocolate biscuit.

Melt the chocolate and brush onto the cones.

Stick green sweets on to the side and tie with a green piece of candy roll.