Drum roll please! Here are the winners.
Thank you to all who entered our competition, we were thrilled to see your creative pumpkins!
Without further ado, here is our winner:
Congratulations to Mags Dixon!
We loved your majestic bird.
Mags wins a family lunch (Mains, drinks and desserts) for up to 4 people.
Our runners up are:
Your delightful couple did make us smile
and finally Gina Ferrari; a spooky character with a big personality
Our runners up can enjoy lunch including a main, a drink and a dessert.
It was such fun receiving all your entries. What a talented bunch you all are!
You inspired us to think about all the pumpkin and Halloween dishes we like to make. The winner bird pumpkin reminds us of a fish-lover's dish: prawn fried rice with diced winter squash. This is a pumpkin dish with an oriental twist. A dish fit for Mag's majestic bird.
We also love Jacqui's simple and fun carving of a loving couple. We could just see them tucking in to a plate full of our 'mummified' sausage rolls.
While the fun gentleman pumpkin grinning in front of the camera with one remaining teeth, we suggest the traditional organic pumpkin soup together with a blended smoothie for him to ensure the last precious teeth is intact after meal.
As for Gina's pumpkin with lots of scary teeth, we would suggest a dish of roasted pumpkin seeds. Something for him to grind his teeth on! Crunchy roasted pumpkin seeds are good to sprinkle on the top of any salad.
With the autumn leaves in front of both Jacqui's and Gina's pumpkins, we know the weather is getting chillier. We love to share a warming dish of roast pumpkin as part of our family meal. For this winter warmer, we'd suggest using the Japanese Kabocha squash which taste like sweet potato with a fluffy texture. Just add a bit of butter, salt and garlic, it will turn the pumpkin pieces into a super yummy dish and fill the kitchen with warmth and sweetness in the winter days.
We are so pleased to have joint forces with Cambridge Sustainable Food this year to encourage everyone to 'squash the waste' by thinking about using up the food surplus during the Pumpkin Festival. I hope everyone enjoy the creativity of pumpkin carving and cooking of various nutrious dishes. Do let us know if you have some creative recipes you want to share with us.
To find our more about Cambridge Sustainable Food and their ongoing projects, go to www.cambridgesustainablefood.org