Today is the one day of the year when I make a dish with Pumpkin in it.

It is a Lamb Stew with Black Eyed Beans using the pumpkin normally left over from making a bonfire lantern.

It is very unusual for me in as much as I simmer the Lamb for an hour before adding anything else to skim off any fat or foam.

So simmer the lamb for an hour, skim add the Black eyed beans and continue cooking, add onion, garlic, tomato puree, thyme, a small splash of oil, mixed spice, black pepper, salt and hot pepper sauce, continue cooking and then add the diced Pumpkin.

I an led to believe this is an Africa dish in origin that in truth should use Mutton which is very difficult to obtain where I live. It has also worked very well with Goat but again I cannot source that were I live.

The pumkin makes a great carrier for the flavours of the other ingredients.