Sweet and Sour Pumpkin

There are many reasons why braising is high on my list of favourite cooking methods. Let's start with how approachable it is - it doesn't require anything more one pan and it's so simple to grasp. Once you understand what it is - a combination cooking method that consists of pan searing an item (typically meat) and then submerging it in liquid - you can use it intuitively in your every-day cooking. I rely on braising to cook anything from tofu and tempeh to carrots and fennel, when I'm after a simple flavour-packed dish that can bring excitement to a bowl of rice. As long as you remember the principle, you can apply it to close to anything. The great thing about braising vegetables in particular, is how little time it takes. Whereas braising meat typically involves a two to three hour slow cooking phase once the liquid is added in order to reach its ideal texture, vegetables reach that point a lot sooner and benefit from less cooking time in order to reach their equivalent 'peak' texture.

You'll notice there's also an additional recipe below. That's because, if you look in my cupboard there has never been a moment in the past year where there hasn't been a big jar of chilli crisp sitting there. I make it when I notice I'm starting to run low because it's THAT important to me that I'm never without it. I've included it within this recipe, because whilst I eat it on everything, it's a match made in heaven for this sweet braised pumpkin. I know, 400ml of oil sounds like a lot but trust me that you will never put oil to better use than this. Make a batch and use it all month long on everything you eat and make - from coating vegetables, rices and noodles to drizzling it on toast. It's crispy, salty, spicy, sweet, sour - basically, it's condiment crack. It is optional though, the pumpkin still tastes delicious on its own and if you're rushed for time, you can leave it out.