Doce de abóbora com nozes

Step 1: Layer the 2 ¼ lb pumpkin and 1 ⅓ lb granulated sugar in a large bowl, cover and leave in the fridge overnight. By morning there will be a pool of syrup.

Step 2: Tip everything into a wide, heavy pan with the 2 strips of lemon peel and 1 cinnamon stick. Bring slowly to the boil, stirring until any remaining sugar dissolves.

Step 3: Simmer for 40–50 minutes, stirring more often as it thickens and mashing the pumpkin with a spoon, until it is thick and glossy and a spoon drawn across the base leaves a clear trail for a second. A common mistake is cooking it too hard at the end: it catches and tastes burnt.

Step 4: Meanwhile, toast the 3 ½ oz walnut halves in a dry pan for 3–4 minutes, until fragrant. Sterilise jars by washing them in hot soapy water, rinsing and drying in a 250°F oven for 15 minutes.

Step 5: Remove the peel and cinnamon, stir in the 2 tbsp lemon juice and walnuts and simmer for 2 minutes. Ladle into the hot jars, seal and turn upside down for 5 minutes. Store in a cool, dark place and refrigerate once opened.