1 kg/2 ¼ pumpkin, peeled and deseeded 450 gr/1 lb sugar 8 lf oz / 1 cup water Juice of 1 lemon
Crushed walnuts and clotted cream (if available) to serve
Cut the pumpkin into manageable wedges. Place in a broad-based pan in layers, sprinkling sugar between the layers. Add the lemon juice and water and cook on a low heat until the pumpkin is tender and most of the liquid is absorbed. Add a little more water if required during cooking time to prevent the fruit sticking to the bottom of the pan.
Leave to cool in the pan. Serve sprinkled with crushed walnuts and accompanied with tahini.