Food Heroes – Pumpkins
225g peeled, deseeded, grated pumpkin
4 tblsp milk
1 large egg
175g self- raising flour
1 tsp baking powder
1 tsp bi carbonate of soda
2 tblsp poppy seeds
grated zest of 1 small lemon
150g caster sugar
1 tsp mixed spice
1 tsp grated nutmeg
50g unsalted butter, cut into small pieces
An established part of our team training is our Food Heroes events! The Food Heroes are not only the people that are making your breakfast or lunch but also the farmers who have grown that product, as such we have ensured that an established part of our training programme is our teams visiting these growers or producers to find out how your food is made and the different products available. This also promotes local seasonal produce, cutting down on food miles and sustaining UK business.
Who: David Brown
Where: Oakley Farm
What: I started growing courgettes and pumpkins 30 years ago and I now farm in excess of 18,000 acres (including other crops such as broccoli, potato and wheat, by raising a lot of me own plants at our nursery I am pleased to have full control of the crop from seed to harvest and packing.
Even today the business is a family affair, my wife and son have active roles farming and harvesting our crops.
You, yes you are you throwing the pumpkin seeds and squash into the bin? really? what a waste! Give them a rinse and pat them dry, then either roast them in the oven with a little salt or fry with a little oil and spices to make a great garnish or bar snack.
- Mix the butter, sugar and spices together then slowly add the egg.
- mix in the flour, baking powder and bicarb.
- Add the grated pumpkin, lemon and poppy seeds.
- Finally add the milk to slacken off the mix.
- Place in a 1lb tin and bake for 40 mins – or until it passes the skewer test!
- Treat this like a carrot cake – whack on a bit of frosting for a treat.