Name: Pickled pumpkin with miso and lemongrass
Ingredients: Butternut squash — 750 g; Water — 550 ml; White wine — 150 ml; Sugar — 100 g; Light miso paste — 1 tbsp; Mustard seeds — 1 tbsp; Lemongrass — 1 stalk; Fresh ginger, coriander seeds, green pepper, bay leaf, orange zest; Fresh coriander — a handful; Salt; Apple cider vinegar or another fruit-based vinegar (not spirit vinegar!)

Method

Peel the squash and cut it into small cubes. Blanch in boiling water for about one minute, no more. Drain, rinse with cold water, and set aside to cool.

In a separate bowl, set aside the orange zest, fresh coriander, bay leaf, and mustard seeds.

In a small saucepan, combine the water, white wine, sugar, a pinch of salt, ginger, miso, and the lemongrass (lightly crushed with the back of a knife). Add a splash of vinegar as well. The marinade should have a strong, well-balanced flavour, if it needs more saltiness, sweetness, or acidity, feel free to add more salt, sugar, or vinegar! Bring to a gentle boil over low heat and simmer for 3–5 minutes. Then add the orange zest, fresh coriander, and bay leaf, cover with a lid, and let it infuse and cool for about an hour.

Meanwhile, cook the mustard seeds in boiling water for 8 minutes, then rinse under cold water to remove bitterness.

In a sterilised jar, layer the cooled squash and mustard seeds, then pour the marinade over.

Let it sit in the fridge for a week, and enjoy it with any white fish, chicken, or meat.