Fritters and chocolate cake: Thomasina Miers’ recipes for cooking with pumpkin
Quick, simple finger food that children will love for Halloween: pumpkin and carrot fritters with a chilli-coriander relish, and pumpkin baked into a dark chocolate slice Delightfully crisp, rich in flavour and delicately spiced, these are simple to throw together but look and taste spectacular, especially with the zippy relish for dipping. Prep 15 min Cook 40 min Makes 14, to feed 4-6 as a starter For the relish 1-2 green chillies, to taste, stalks discarded, then roughly chopped (remove the pith and seeds first if you prefer less heat) 1 bunch coriander Juice of 1 lime 1 tbsp apple cider vinegar 1 tsp runny honey 1 garlic clove, peeled and roughly chopped 1 shallot, peeled and finely chopped Coarsely grate the pumpkin and carrot, then wrap them in a clean tea towel or kitchen paper, and squeeze hard to push out any excess moisture. To make the relish, set aside half the chopped…
