DELICA PUMPKIN WITH WINTER TOMATO AND COCO BEAN STEW, WITH LEWIS DE HAAS

This is the second recipe in the series, spotlighting two of our hero varieties: Black Iberiko Winter Tomatoes, grown in Almería, Spain, and Oscar’s Delica Pumpkins from Mantua.

Here, the umami hit of the tomatoes – achieved via stress on the plants during the growing process, which goes beyond what producers can exert during the summer months – meets the fudgy sweetness of Oscar’s Delica Pumpkins from Mantua. Together with coco beans, they form a chunky seasonal stew, bound to warm from the inside out on cold nights.

Delica pumpkin with winter tomato and coco bean stew

INGREDIENTS

1 Delica pumpkin
200g dried Coco beans (soaked for 24 hours)
4 cloves garlic
1 Roscoff onion
200g Black Iberiko tomatoes
100g rainbow chard
20ml olive oil
Salt and pepper

METHOD

Pre-heat the oven to 200°C

Peel and thinly slice the onion, peel and chop the garlic, core and roughly chop the tomato

For the beans, heat a pot on the stove with 50ml of the olive oil, add the onion and garlic and gently cook without colour, add the tomato and the beans, cover with water and cook for 2 ½ hours. Adjust the seasoning once cooked

Cut the Delica pumpkin in half, remove the seeds and then cut each half into 6

Heat 50ml of olive oil in a frying pan, season the pumpkin wedges with salt and pepper and add to the pan, colour on both sides before transferring to a roasting tray and placing in the oven for 40 minutes or until softened

Place the chard in boiling water for one minute, drain, season with olive oil, salt and pepper

To serve, place the beans on the bottom of a serving dish, put the pumpkin on top and finish with the chard