Preheat your oven to 180°C/356°F.

Use a serrated knife to peel the pumpkin. Chop it in half and use a spoon to scoop out the seeds – reserve these to make roasted pumpkin seeds later. Cut the pumpkin into large 5cm pieces.

Finely chop the parsley stalks and leaves, keeping them separate. Mince the garlic with a large pinch of salt, pressing it with the back of a knife to form a paste.

Mix the pumpkin, parsley stalks, garlic, chilli flakes and a large pinch of salt in a baking tray with a generous drizzle of olive oil.

Bake it in the oven for 45-60 mins until the edges are golden and the pumpkin is tender.

Drizzle on the apple cider vinegar and sprinkle with the parsley leaves. Give it a good toss and serve.

Use a serrated knife to peel the pumpkin. Chop it in half and use a spoon to scoop out the seeds – reserve these to make roasted pumpkin seeds. Chop up the flesh into small pieces.

Roughly chop the chilli, garlic and onion.

Add the pumpkin to a large pot along with your garlic, onion and chilli. Pour in 500ml water, then bring the mixture to a boil. Let it simmer for 10-15 mins until the pumpkin is tender and most of the water has evaporated.

Pour in your double cream and mix well. Continue cooking for 1 minute so the double cream evaporates slightly.

Blend the mixture with either a hand blender or food processor until very smooth and very thick.

Season with salt and pepper and serve immediately.

Prep your veg. Dice your pumpkin flesh, then peel, core and dice your apples. Grate your ginger and roughly chop your chillies.

Put all of the ingredients, other than the sugar and salt, into a large pan. Bring to the boil, then reduce heat and simmer till the pumpkin is tender.

Add the sugar and 4 tbsp salt, then return the mixture to the boil. Reduce the heat and simmer again for 1 hour – by this time, the mixture should be thick. Ladle the chutney into hot sterilised jars and seal.

Keep in a cool, dark place for up to 2 years.

Preheat oven to 140°C.

Pop the pumpkin skin and fennel into a baking tray and slowly roast for 4 hours until the skin is very dry.

Once the skin is dry and cooled, blend in a food processor with the sea salt to create a fine dust.

Preheat the oven to 160°C.

Pop the scooped pumpkin seeds in the oven and bake for 1 hour until they are dry, this allows you to create air between the seed and the casing.

Tap each of the casings with a wooden spoon to release the seed from the casing.

Toast the seeds on a dry saucepan with a pinch of the pumpkin salt until golden.