We are pleased to announce the winner of our seasonal veg dish competition is.....drum roll please....Claire Nellany! She has used a marrow glut to make soup, stuff marrows and a cake. And it's this beautiful cake that drew our attention and admiration.
Well done to Claire, whose fab use of excess veg, that may have ordinarily gone to waste, has won her lunch for two. The rise on that cake looks lovely! We wanted to dive right in for a slice.
We had a great time making our own creations over the Pumpkin Festival period, which was co-ordinated locally by Cambridge Sustainable Food.
Here are just a few of the dishes we served during the festival, using pumpkin and seasonal fare. We had fun getting all the staff involved this year, to create recipes based on their preferences. This resulted in a wide selection of dishes, ranging from snacks, mains, salads and desserts, as well as our popular pumpkin soup.
We hope Claire's winning creation and our pictures inspire you to make full use of this beautiful seasonal veg.
Bridges Homemade Organic Pumpkin Soup with spider (olive) on the side
Organic Leek & Pumpkin Quiche
Leek & Pumpkin Quiche with Homemade Coleslaw & Fresh Salad
Gorgonzola & Pumpkin Salad with Pomergranate served with warm seeded bread
and Bridges homemade dressing
Warm Tapioca & Kabocha (Japanese) Squash Dessert with Coconut Water
Oat and Chocolate Pumpkin Muffin
To find out more about Cambridge Pumpkin Festival 2017, click on the link below: