sweet and sour pumpkin

The sweet-and-sour union of sugar or honey with vinegar is loved in Sicily, and the addition of fresh mint is a popular way of serving many different vegetables. Enzo Olivieri, originally from Palermo, is a chef who cooks in London and this is his version of a Sicilian classic. It is, by his own admission, ‘in-your-face’ sour. If you prefer a more even balance of sweet and sour, increase the amount of honey accordingly. Although this is ready to eat once it is cool, I think it is even better if left until the following day when the fl avours have had time to happily settle.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place enough of the oil in a large pan to coat the base and place over a medium–high heat. When hot, add the pumpkin slices, reduce the heat to medium–low and fry gently, for about 10 minutes, until soft and browned all over, turning regularly. Transfer the cooked pumpkin slices to a serving dish, season with salt and pepper and set aside while you make the sweet-and-sour sauce.

Step 2

Add the remaining oil to a pan and add the garlic. Place over a medium–low heat and cook until soft and very lightly golden. Add the mint, honey and vinegar and heat until it is all warmed through.

Step 3

Pour the sauce over the cooked pumpkin slices and leave to cool before serving.