HALLOWEEN is finished – but don’t just chuck your carved pumpkins.
Instead, cut waste and get extra use out of the seasonal fruit.
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Here’s how to make the most of your old pumpkin . . .
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Sophie Trueman from food waste app Too Good To Go says: “Pumpkins are packed with Vitamin A, C and E and are a great source of antioxidants and also anti-inflammatory compounds.”
Create a puree from leftover pumpkin by slicing into large chunks then microwaving cut-side-up for ten minutes or until soft. Scoop out and mash the flesh. Mix one tablespoon with one tablespoon of Greek yogurt, which helps moisturise, then another spoon of honey to exfoliate.
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Cleanse your face and apply the face mask. It’s worth doing a small patch test beforehand to check you don’t react. Leave on for up to 15 minutes before rinsing off with warm water.
THAT WILL DOUGH: Give your trusty loaf a new spin with this recipe for pumpkin bread, from Too Good To Go.
Chop up 200g of the squash and steam for 15 minutes until soft. Mash and leave in a sieve until all water has strained.
Cream 80g of butter and 100g of sugar together before adding one egg and whisking until fluffy.
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Then stir in the cooled pumpkin.
Preheat your oven to 170C and grease and flour a loaf tin.In a separate bowl, mix 125g plain flour, a pinch of salt, half a teaspoon of baking soda and one teaspoon of baking powder.
Add ground ginger, ground cinnamon and ground nutmeg — half a teaspoon of each.
Gently mix dry and wet ingredients before spooning the batter into the tin. Bake for 45 minutes until golden.
COMPOST: A composted pumpkin is great for the health of soil, according to Sophie. Cut old pumpkin into small pieces, dig a small hole in the garden, put the pieces in and cover back up with soil.
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