Lazy Pork Belly with Roasted Pumpkin

This is delicious served with some chilled Devonshire cider or a nice bottle of wine and side of seasonal greens.

1.5kg pork belly joint

Sea salt and freshly ground pepper

1 medium pumpkin, chopped and seeds removed

A scattering of herbs (sage, rosemary and/or thyme)

A few garlic cloves

Crank the oven up to 220C. Set the pork in a roasting tin. Use a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. Rub salt right into the scores you’ve just made. Season the underside of the meat with a little more salt and a little black pepper.

Set the pumpkin around the pork, with the cut sides facing up. Season and scatter herbs and garlic over the tops. Pop the lot in the oven to sizzle for 30 mins, or till the top of the pork is nice and golden.

Flip the pumpkin over.

Turn the oven down to 180C.

Roast for a further 1 ½ hours, checking the pumpkin from time to time to ensure it doesn’t get too soft or coloured. Remove it, if so, and continue cooking the pork so you get it meltingly tender.

Let the meat rest for 30 mins before carving.

Pumpkin Soup

Pumpkin soup is ideal for warming cold hands for Halloween particularly when served in mugs.

Loseley Summer Meadow Butter 25g (1oz)

Onion 1, peeled and chopped

Carrot 1, peeled and chopped

Peeled pumpkin 350g (12oz), roughly chopped

Milk 750ml (1 ¼ pints)

Salt and freshly ground black pepper

Natural yoghurt 150g (5oz)

Dried pumpkin seeds to garnish (optional)

Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.

Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.

Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghurt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.

Cream Cheese Pumpkin Roll with Loseley Summer Meadow Butter

This recipe offers a quirky alternative to Halloween regulars and is perfect to share as treat not a trick.

3 Eggs

270g Sugar

½ teaspoon Ginger

½ teaspoon Nutmeg

1 tablespoon Lemon juice

2 teaspoons Cinnamon

156g Pumpkin

168g Flour

1 teaspoon Baking powder

57g Powdered sugar


8oz Cream cheese

113.5g Loseley Summer Meadow Butter

474g Powdered sugar

1 teaspoon Vanilla extract

Beat eggs for a long time until they are a pale yellow colour, then beat in sugar and stir in rest of the ingredients.

Spray a jelly roll pan with cooking spray or line it with wax paper and bake at 350C for 8-12 minutes.

Lay out a pillow case or a flat dish towel and sprinkle it with powdered sugar, invert the cake on top of a towel and roll up immediately. Let cool completely.

Frost with the Loseley Summer Meadow Butter mix, roll back up, and refrigerate. Sprinkle with powdered sugar and nuts (if desired) and serve.

Indian Spiced Radishes and Pumpkin

Serves 4

800g pumpkin or squash, cut into small chunks

3 tbsp nut oil

½ tsp dried chilli flakes

½ tsp turmeric

½ tsp cumin

½ tsp mustard seeds

2 curry leaves

1 garlic clove, minced or finely grated

1 onion, finely diced

20 radishes, sliced into thick rounds

2 tomatoes, chopped

Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.

In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.

Add the onions and sauté for a minute then add the radishes and finally the pumpkin. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.

Stir through the chopped tomatoes and serve with chapattis.

Recipes at, Loseley Chilled Foods,, Abel & Cole,