Introducing Ollie Hunter
Today we are excited to be sharing with you an amazing pumpkin recipe from chef Ollie Hunter that will ensure every part of our delicious BONUS pumpkins in our premium veg box is cooked and eaten - nothing goes to waste!
Master Chef semi-finalist Ollie Hunter currently runs The Wheatsheaf In Chilton Foliat - voted most "sustainable business" in 2019 by SRA and when Ollie is not cooking street food in Brixton, starting an organic wine import business, travelling the world, or working on organic farms he somehow finds the time to write a fantastic cook book called “30 Ways To Join The Food Revolution” which stands up for people and food, presenting sustainable eating with a creative and tasty recipe plan.
In Ollie’s cook book he works to the simple principle that local ingredients, grown in a sustainable manner, equate to the lowest possible carbon footprint - something we should all be aiming for.
The whole pumpkin fruit is edible, from the stalks when they’re picked fresh to the bright orange skin when roasted. Pumpkin skin can be simmered in stocks for a real savoury sweet taste, especially delicious when doing a risotto. In this recipe we’re using the seeds to make a delicious dukkah - amazing when added to salads, dips or soup. Alternatively dry the seeds, store in a dark place and plant them next year to grow your own pumpkins!
Pumpkin Seed Dukkah
Here is Ollie's recipe for a delicious Pumpkin Seed Dukkah 🎃. It's a delicious way to use up every last bit of a squash.
- 100g Pumpkin Seeds
- 100g Cobnuts
- 4 Tbsp Sesame Seeds
- 1 Tbsp Fennel Seeds
- 2 Tbsp Cumin Seeds
- 2 Tbsp Coriander Seeds
Roast the pumpkin seeds and cobnuts for 5 - 8 minutes in a hot oven until they are golden. Toast the spices one by one in a frying pan over a medium heat until they release their natural oils and flavour. Add all the ingredients to a food processor or pestle and mortar, with a pinch of salt, and blitz it up until it becomes crushed but not a powder.
We love Ollie Hunter’s strong message of sustainability and it’s fascinating learning about all the unique yet simple ways we can actively challenge and decrease the ongoing problem of food waste across the globe!
To purchase Ollie’s book please head over to www.30food.co.uk/#thebook