Pumpkin to talk about

A friend has just returned from the States. I have looked after the family rabbit whilst they were away and she popped around with a thank you gift - a bouquet of gourds! Inspired by the New York stoops adorned with pumpkins and fairy lights, she knew I would like them for decoration. Hovering over the basket, however, I am tempted to see which ones are edible.

I love pumpkin flavoured everything. They are fantastic roasted, mashed, stuffed, baked in cakes, blended in soups, made into gnocchi, pasta and pasties. They are best friends with strong cheeses, nuts, herbs and spices and their seeds can be roasted for soups, salads and snacks.

On holiday last week in Palma I had the best dish ever - pumpkin gnocchi at a little place in the wall near the cathedral called Cafe Murada.

Last year I became addicted to the special edition Pumpkin Spice Baileys and this year my daughter has bought me Beanies Pumpkin Spice Coffee Granules which is rich and flavoursome without the sweetness of syrup added to coffee.