Sweet-sour pickled pumpkin

Step 1: Mix the 2 cups white wine vinegar (5–6% acidity) and 1 cup water in a large bowl, add the 2 ¼ lb firm pumpkin flesh (Hokkaido or butternut), peeled and deseeded cubes, cover and leave in the fridge overnight.

Step 2: Sterilise four 500 ml jars and lids: wash in hot soapy water, heat the jars in a 250°F oven for 15 minutes and boil the lids for 5 minutes.

Step 3: Pour the vinegar liquid into a wide pan, keeping the pumpkin aside. Add the 10 ½ oz sugar, 1 cinnamon stick, 6 cloves, ⅔ oz fresh ginger, 1 star anise and 2 strips of lemon peel and bring to the boil, stirring until the sugar dissolves.

Step 4: Add the pumpkin and simmer gently for 8–12 minutes, until the cubes look glassy at the edges and a knife goes in easily but they still hold their shape. Don't stir hard, just shake the pan.

Step 5: Lift the pumpkin into the hot jars. Boil the syrup for 5 minutes more to concentrate it, then pour it over the pumpkin with the spices to cover by 1 cm. Seal at once and leave to cool.

Step 6: Keep sealed jars in a cool, dark place for 3 weeks before eating; once opened, store in the fridge and use within 4 weeks. Throw out any jar with a bulging lid, mould or a fizzy smell.