Seasonal Spanish-Style Stew


Pumpkin season is finally here! This delicious and colourful season only comes about once a year – so don’t miss out. There are a million delicious pumpkin recipes to play with, but we love this Spanish inspired chorizo-pumpkin stew for it’s punchy flavours. Oregano, chilli, chorizo and sweet pumpkin combine for a meal that won’t fail to please family and friends. Hearty, bright and warming, this seasonal stew is the perfect thing to ease you into this grey and stormy October…


You’ll need:
2-3 tbspoon of Mesto extra virgin olive oil
1 can of chickpeas
1 can of butter beans
2 cups of fresh diced tomatoes
1 tbspoon tomato puree
1 medium pumpkin, peeled and diced
1 generous handful of red kale (or any seasonal veg you care for)
2 medium onions
1lb of spicy chorizo
2-3 cloves of garlic
2 tsp of dried oregano or a handful of fresh
1/2-1 hot chilli (according to taste)
2 tsp paprika
A pinch of saffron
2 tsp cumin
2 tsp black pepper

To serve:
Slivered almonds
Fresh crusty bread

In a large pan, saute the onions, garlic, spices and chorizo in the olive oil until the onions are translucent and the spices fragrant. Add the pumpkin, oregano, fresh tomatoes and stock and simmer until the pumpkin is tender and flavours have melded. Towards the end of cooking, add in the beans and kale, continuing to cook for 3-4 minutes until the kale soft, but not overcooked. Finally, add in the tomato puree to thicken.

Garnish with a swirl of olive oil, seasoning, slivered almonds and fresh parsley. Enjoy with friends and family, and good crusty bread!


Using the whole pumpkin

Don’t forget that the seeds and the skin are edible – and, more importantly, delicious! Scoop out the seeds and rinse, and toss with the pumpkin skin in some olive oil, salt and spices. Bake in the oven at 180c for 20-30 minutes (Keeping an eye on the pumpkin skin to make sure it doesn’t burn!). These make for a tasty, healthy and zero food waste snack!

Recipe inspired by GourmetGents.Blogspot.Co.Uk/ Image 1: Pumpkin by Michael Brown/Flickr (CC)/ Image 2: Cuddle in a Casserole by Manipa Mandal/Flickr (CC)

Seasonal Spanish-Style Stew

7 Delicious Things To Do With Squash


Cozy jumpers, golden leaves, crisp sunny days and the first pumpkins appearing in shops and on doorsteps: autumn has officially arrived. And, what better way to dive into autumn delights than by eating the colours of the season with mouth-watering, locally grown squash.

With their warm, earthy colours perfectly fitting with the season and sweet, starchy flesh, these gourds are the ultimate healthy comfort food to carry you through the cooling season.

And, if you think squash varieties are limited to butternut and pumpkin – think again!  From crown prince to red kuri to sweet dumpling, there are so many delicious varieties to enjoy…

But, what to do with them? Well – we’ve got a few ideas!

1. Roast.

This is the most simple, fool proof way to cook squash. Simply roasting allows you to truly enjoy the unique flavour of each squash variety for the ultimate veggie appreciation. There’s no need to peel (thank goodness, as peeling a squash can prove laborious!), as the skins become tender and tasty with cooking.

Whole, sliced in half, diced, cut length ways – any shape will do. Drizzle with Mesto olive oil, a good sprinkling of herbs (how about rosemary, cumin and crushed garlic?), seasoning, and bake for approximately 45-90 minutes (or until the squash is tender and golden).


You can add roast squash to any number of dishes for a more intense, sweet squash flavour. But we love to eat roast squash accompanied by other  winter foods for a sweet-savoury accompaniment to a weekday dinner. Cut into lengths, roast squash even makes a healthy alternative to fries!

2. Add to curries and stews.

Peel, deseed and dice, and add to your hearty and wholesome stews and curries. You’ll be amazed at the sweet, delicate dimension squash will add to your dishes. Why not try an easy and aromatic red lentil, squash and coconut curry?

3. A delicious twist to a classic quiche

Did you see Muir’s Easy #EatSussex Quiche recipe? Use whatever vegetables and squash varieties you like – and we promise it will still be delicious! How about using butternut for a classic?

4. Step up your pasta

Squash and pasta might just be the most heavenly combination. The sweet creaminess of seasonal squash can lighten and enhance the flavour of a comforting pasta dish. Try Pumpkin Pasta, or even add to macaroni and cheese to revel in the true magic of these scrumptious winter veg (a plant-based version here).

Want to take it to the next level? You can leave out the pasta altogether and have actual squash-pasta! Spiralized butternut squash makes a surprisingly tasty spaghetti alternative. How about a herby goats cheese butternut-noodles? In lieu of a spiralizer, nature has provided us with spaghetti squash – simply roast and scoop out the flesh for a pasta alternative.


5. Mash

A flavoursome side dish, mashed squash and be as simple or elaborate as you like – from simply steaming and mashing with whatever seasoning you care for, to dishes such as this garlic and sage squash mash.

6. Cool weather soups

A fail-safe ingredient for a delicious, sweet, naturally creamy soup to satisfy even the fussiest of eaters. How about trying this superb squash soup by Jamie Oliver?

7. Desserts

Yes, really! Winter gourds are so versatile. Step out of the box of using veg only for savoury dishes and add a little wholesome sweetness to your life. How about a Japanese kabocha squash pie? Or fragrantly spiced squash-molasses cookies?

squash pie

Any of our unusual squash varieties can replace the squash used in these recipes. Let us know your favourite way to each squash in the comments! Don’t forget to like and share if you enjoyed this cooking inspiration.

Feeling inspired to cook with this magical veg? Check out the local, unusual varieties of squash that we sell! More varieties are on their way as we head deeper into Autumn…

Don’t forget to use the hashtag #EatSussex so we can see your divine seasonal squash pictures and home-cooked treats on social media…


7 Delicious Things To Do With Squash

A quick and healthy lunch wrap


We are still appalled at the idea of Veganuary and Dry January – why inflict such punishment on your poor old wintery body during the darkest and coldest months of the year?

So, for the sake of sanity we are definitely not denying ourselves a chilled glass of wine or a slab of fresh bread and butter – especially when it’s balanced by brisk walks and cycles (although usually with the glass of wine at the end…).  But, there is still room for improvement so we have revived our resolution this month – to cook everything from scratch and try new and preferably colourful recipes using some of our herbs and spices which have been lurking in the depths.

Continue reading “A quick and healthy lunch wrap”

A quick and healthy lunch wrap

Organic Sweet Lightning Squash


Our organic squash is grown in the warm soil at the lovely Fletching Glasshouses (just on the other side of the Downs behind Lewes) and watered with fresh water harvested from their reservoir.

Each squash is roughly 1kg (ish) so these are individual portion size fruits.

The Sweet Lightning is a perfect dual purpose squash.  Looks lovely on display – like a little mini stripey pumpkin…and also has an excellent sweet flavour.

Perfectly easy you can just slice in half, scoop out the seeds, smother with butter and roast and they are perfect individual portions.  A chefs favourite to serve stuffed with beautiful smokey flavours like bacon or paprika-spiced quinoa or rice.

Squash also works beautifully with sage and again the soft creaminess of chicken doesn’t overpower the sweetness.

This Pithivier of Chicken, Squash and Sage from the Great British Chef also looks wonderful as a centrepiece and you could probably use Butterbeans for a vegetarian version – this recipe is pretty easy and serves 6.

PithiverSquashSagePithivier of Chicken, Squash and Sage


  • 2 Puff Pastry Blocks, 500g each (or make your own!)
  • 250g of chicken breast
  • 500ml of chicken stock
  • 1 butternut squash, neck end only  (Sweet Lightning is just the right size for this)
  • 100g of portobello mushroom
  • 100g of spinach
  • 10g of sage
  • 2 egg yolks, beaten for glazing
  • salt
  • olive oil
  • plain flour, for dusting
1.  Preheat the oven to 190°C/gas mark 5
2.  Peel the squash and slice lengthways into long slices about 2cm thick (you will get roughly three slices). Season with salt and a little olive oil and wrap in foil. Bake for 30–40 minutes until just cooked
3.  Meanwhile, add the chicken stock and a pinch of salt to a large pan and bring to a gentle simmer. Add the chicken breasts and poach for 15–20 minutes. Once the chicken is cooked through, allow to cool in the poaching liquid
4.  Fill another large pan with salted water and bring to the boil. Blanch the spinach for 1 minute, then quickly drain and refresh in iced water. Squeeze out any excess moisture from the spinach using kitchen towel and roughly chop
5.  Remove the chicken from the stock and pat dry on kitchen paper, chop into small pieces
6.  Remove the stalks from the mushrooms and peel and chop them. Pan fry for 5–6 minutes and drain on kitchen paper (it is important that all the filling components are dry, otherwise the pastry will become soggy)
7.  Mix together the chicken, spinach, sage and mushrooms and reserve
8.  To assemble the pithivier, lightly dust a clean work surface with flour and roll one packet of the pastry out so that it is about ½ cm thick. Trim the edges to create a circle (roughly 20cm in diameter) and place on a baking tray
9.  Roll the other packet to the same thickness and trim to form a slightly larger circle, keep to one side
10.  Arrange the slices of squash over the base of the pastry, leaving a thin border around the edge (you may need to trim the squash slices to make them fit)
11.  Pile the chicken, spinach, mushroom and sage mixture on top of the squash to make a domed shape
12.  Place the larger piece of pastry over the top, and press so that it fits tightly around. Push down on the border with your fingers to seal. Transfer to the fridge for 1 hour to firm up
13.  When the pastry has chilled, remove from the fridge and brush with the egg yolks to glaze. To score the pastry, gently run the tip of a knife down from the centre point of the pastry lid to the edges in curves, repeating all the way around. Return to the fridge to rest for a further 15 minutes
14.  Preheat the oven up to 200°C/gas mark 6
15.  Bake the pithivier for 10 minutes, then turn the oven down to 180°C and bake for a further 30–40 minutes until the pastry is golden brown and crispy
16.  Serve with some simple steamed beans, or seasonal vegetables
Organic Sweet Lightning Squash