I don’t relish criticising people because of their celebrity status. It whiffs of the little man taking a blow at the big man in the public eye and I think people in the public eye have enough ​on their plate already. Having said that Gordon Ramsay is a chef and entertainer so if I visit his restaurant – even ​one billed as a ​casual bar kitchen - I do so with certain expectations, namely great food ​and ​a bit of pizazz. Bread Street Kitchen is the latest restaurant to join several chain venues that now circle St. Andrew’s Square. ​ Unfortunately, b​ased on our experience it may be the weakest link. Nearby Dishoom is always buzzing, Wahaca has an ethos and Gaucho is polished. Hawksmoor is exciting, and Harvey Nichols has carved out a home in Edinburgh. The first thing Simone and I note about BSK is the lack of refurbishment since it was The Refinery. There is no stamp of identity and the bar kitchen seems to have ​simply moved in. It's​ all​ a bit of a damp squib. Simone and I take a seat upstairs overlooking the square and I order a Nobel House cocktail which comprises Patron Reposado tequila, lime, egg white, rose syrup. It is perfectly mixed and very pretty. The menu has some signature dishes like Beef Wellington for two and Wagyu burgers which I clock as they sail past us. I have to admit they look very good but it is a school night and we are being semi-sensible​. I order Sea Bream and Simone has Duck Salad. The Bream is a generous and moistly cooked piece of fish despite not having the crispy skin I prefer. Red and yellow cherry tomatoes are sweet, the fillet sits on a bed of leeks softened with butter, skinny samphire is salty and teeny brown shrimps are meaty. It all adds up to a competent and tasty plate of food. BSK has the Coravin system which means you can sample better wines by the glass. I am pleased to be able to try a glass of Bacchus Reserve from Chapel Down which is medium bodied, and juicy with citrus and gooseberry. It complements the fish very well. Simone’s Duck was crisp and sweet with a light, sweet and sour Asian dressing and crunchy radish. Two good plates of food but we weren’t tempted by dessert. Partly because it was a Monday and partly because we just weren’t wowed enough by our main courses. I suspect the location and name attached to Bread Street Kitchen will attract the requisite amount of tourists to sustain it but locals will know they can get outstanding food in beautiful venues within literal a stone’s throw. (S. Wilson)

The Cocktail Mafia, billed "a new one-of-a-kind drinking experience" is due to open early December on Charlotte Lane in Edinburgh’s West End. Owned by Pinnacle Hospitality, the team behind The Raging Bull on Lothian Road, The Cocktail Mafia aims to fuse edgy glamour and elegance with theatrical flair. The experimental cocktail menu includes: ‘Citizen Cane’ made with Glenfiddich that will be served in a port sipper glass with a smoked bubble on top and ‘Millieu Vert’ - Roku Gin infused with basil, presented in a vintage 1924 coupe, with a sugared basil rim. The 160-cover bar has been created in conjunction with Edinburgh designer JaCoco whose remit was to craft a decadent drinking den. A rich and sultry palette, contemporary art, neon’s, plush fabrics and wallpapers have been used. Nick Madigan, Managing Director, Pinnacle Hospitality, said: “The Cocktail Mafia is a concept we have been working on since pre-pandemic times and we are very excited to be finally bringing it to life. We wanted to create a bar that was different yet complements the thriving Edinburgh bar scene with world-class service that will set us apart from our contemporaries.” “Having been working on it for a while now, we have taken inspiration from some of the world’s best bars. It will be a deluxe experience, a playground for the senses with a focus on original cocktails for those who dare to be different. We don’t want to give too much away just yet, but we can’t wait to open our doors in the middle of the festive season.” The Cocktail Mafia is due to open in early December from 4pm -1am Sunday – Thursday and 1pm – 1am Friday and Saturday. Sign up to the newsletter to keep up to date with progress: https://thecocktailmafia.co.uk/ Follow on social media for announcements, Instagram @thecocktailmafiauk, Facebook: @thecocktailmafia. 15 Charlotte Lane, Edinburgh, EH2 4QZ.

Bon Accord have launched a some of their soft drinks in Scotmid stores across Scotland as part of the Scotmid Christmas range. Best sellers Rhubarb Soda and Ginger Beer will be available in the stores in both 750ml sharing bottles and new 4-bottle multipacks for 9 weeks over the festive period. Bon Accord’s history dates back to 1903 and the business was refreshed in 2016 with a new approach to pop. The range now includes a range of healthier, plant-based sodas and mixers which are 100% sweetened with coconut nectar and real fruit juice. Bon Accord is the only soft drinks company to use this innovative, natural way of sweetening. The larger 750ml sharing bottles are a nod to Bon Accord’s history when the drinks were sold in large glass bottle formats. The new 4-bottle multi-packs are great for gifting when visiting friends and family over the holiday season. The drinks tap into the growing market of premium soft drinks geared towards health conscious consumers who are looking for alcohol free alternatives and better quality soft drinks that don’t contain lots of added sugars or artificial sweeteners. Bon Accord has created bold, colourful cardboard packaging for the multipacks that will stand out on the shelf and appeal to discerning shoppers. The packs are also fully recyclable. The range is available in-store now. Bon Accord Co-Founder Karen Knowles said: “We are delighted to now be offering both our 750ml and multipacks to Scotmid customers during the festive period so shoppers can pick up a Bon Accord to take to a get-together or enjoy at home. People are becoming more conscious about what they are consuming and this has been an opportunity to expand our offering. We are delighted to offer our customers better quality soft drinks that feel special and are a credible alternative to sugar laden drinks and alcoholic beverages. “

The Hungry Vegan Calling all vegans. It’s November and that can only mean one thing: World Vegan Month.* And the mother of all Scottish bagel eateries, Bross Bagels, is celebrating too. Named for owner Larah (or Mama) Bross, the popular bakery started life in Portobello and over the last four years has gained an epic amount of momentum on the Edinburgh food scene, expanding to Bruntsfield, Stockbridge and Leith. The idea behind the store was simple: Mama Bross comes from Montreal, the other bagel capital of the world alongside New York, and missed a decent bagel. “After living in Scotland for 13 years without any bagels (like literally begging my parents or friends to smuggle them in from Montreal when they visited and hiding them in the freezer and only using during desperate times) I had an idea to open a bagel shop. My partner Marc said yes (he never says yes to my ideas) – and Bross Bagels was born,” she told Hidden Edinburgh. Fast forward to one rainy November afternoon: not the best day for a walk along Portobello’s seaside promenade but the perfect day to sit in the arched windows of Bross, catching up with friends. As with other locations, the decor is all neon pink bagel-shaped signs, brickwork and massive menus above the counter, the catchphrase “fill your hole” guaranteed to be printed somewhere. And it’s absolutely buzzing, a veritable queue at the counter for their lunchtime fix. Among the choices, including fries and pizza bagels, is a healthy smattering of vegan options, including (and on my list for next time) The Hungry Vegan: smashed avo, cherry vine tomatoes, chilli oil and rock salt. This being a bagel store, controversially – and for reasons unknown even to me – I decided on a hot dog, the Vegan Plain Jane. If you’re keen for something simple that bucks Bross’ own bagel trend, it was delicious (although to be fair I was rather side-eyeing my friend’s Buffanono, which includes deep-fried cauliflower, buffalo sauce and Montreal slaw). The vegan bagels and buns are also egg-free. Standing up from the bench in the window, rain splattering against the glass, it would have been easy to just stay, enjoying the busy-ness of the bakery. But, in true Terminator style, I’ll be back. *Vegan options are available all year round so absolutely no need to limit your Bross visits to November. And if you’d like to decide ahead of time on your lunchtime bagel, the menu is a click away. More info at 0131 629 1860 – HQ@brossbagels.com – brossbagels.com

Iceland and The Food Warehouse introduce *drum roll* the Luxury Mac and Cheese Tart (£3.00, serves 2, 400g). The Tart is set to be the must-have starter, side or sharer for every Christmas party . A vintage cheddar sauce, wrapped inside baked puff pastry is topped with golden toasted breadcrumbs and Red Leicester cheese. David Lennox, Head of Product Development said: “Mac and Cheese has always been a crowd-pleaser. We wanted to take the cheesy classic one step further and add a twist that would be perfect for the festive season. I can’t wait for customers to get their hands on the Luxury Mac and Cheese Tart and have it as a star dish on the table this Christmas”. Shoppers can get their hands on the Luxury Mac and Cheese Tart in store and online now. Cheese will always win the hearts of the nation, so Iceland also offer countless macaroni and cheese dishes available in-store today, including TGI Fridays Mac and Cheese Bites, Ed’s Diner Mac and Cheeseburger with Bacon and Iceland’s Macaroni Cheese Traybake. For more information about Iceland’s range, please head in-store or visit: https://www.iceland.co.uk/christmas/starters

Edinburgh's new Indian restaurant and cocktail bar, Tantra, began its soft launch on Friday 29 October, with an initial offer of 50% off the menu to tempt in Edinburgh foodies. Self-described as 'progressive Indian cuisine', the impression is very high-end, with menu choices like the Black Gold Gosht, slow cooked hyderabadi blackened lamb shank crusted with 24k gold leaf, priced at £33. Though expensive, many of the dishes sound rather mysterious and intriguing, definitely something a little different to other city centre Indian restaurants. Don't expect to get a chicken tikka masala here, though you can order the decadently entitled Oasis of Thar (crisp okra on daal filled churma tartlet). As well as the main course options, the menu also features small plates, which were showcased at the restaurant's launch night, and it is hoped guests will enjoy these while indulging in the extensive cocktail offering. The Tantra Crisp Board was certainly a world away from your standard poppadoms and featured a range of varied dips and sauces, the fig and apricot chutney the highlight. The Angara Chandan-Smoked Paneer Tikka was the standout of the evening, spiced cottage cheese al la plancha spiked with sandalwood smoke, tzatziki, imli glaze, CML coulis and lemon caviar. The website states a 'mystical experience' is 'guaranteed', so it will be interesting to see if this new venue will be as successful as the hugely popular Dishoom.

Parmigiano Reggiano has joined the list of sponsors at the World Cheese Awards, taking place as part of the International Cheese Festival in Oviedo, Spain from 3rd – 6th November 2021. During the event, an online charity auction of a 21-year-old wheel of Parmigiano Reggiano – one of the oldest edible cheeses in the world – will be held. The auction will be open to anyone worldwide who would like to place a bid, as it will be hosted through the fundraising platform, Givergy, from 27th October – 6th November. Bidding and donations can be made through the following link: https://givergy.uk/parmigianoreggiano2021/. This wheel of Parmigiano Reggiano is one of the first of its kind, as the minimum maturation period of a Parmesan wheel is 12 months, after which every individual wheel is quality-checked by a member of the Consortium. However, no maximum age has ever been set, with 24-, 36-, 40-, and 48-month Parmigiano Reggiano widely available for purchase. As every age acquires unexpected and unparalleled aromas and flavours, a 21-year-old wheel of cheese is expected to be amber straw yellow with an intense toasted smell. The aromatic analysis should highlight typical leather, underwood, truffle, and smoky notes. The cheese will probably have a special structure: dry, very crumbly, and soluble. It is an exclusive gift and a pleasant companion to be tasted with structured and meditation wines. The cheese wheel was produced in April 2000 by the Latteria di Tabiano dairy when it was under the leadership of the late Erio Bertani. It was one of the first wheels of Parmigiano Reggiano to be awarded the prestigious “Quality of the Mountain” status by the Conva Consortium, which is responsible for the safeguarding and promotion of products from the Apennines. The wheel was then purchased by Erio Bertani himself, who kept it in his warehouse until 2018, when his wife, Susetta Sforacchi, children, and the Nazionale Parmigiano Reggiano (Parmigiano Reggiano National Team) decided to donate it to charity in his memory. All proceeds from the auction will be donated to two solidarity projects that are close to the heart of the Parmigiano Reggiano Consortium: Aiutiamo il mondo di Padre Marco Canovi (“Let’s help the world by Father Marco Canovi”) and Mama Sofia, founded by Zakaria Seddiki, wife of the late ambassador to Congo, Luca Attanasio. The latter initiative is directly supported by La Forma Del Cuore (“The shape of the heart”). Father Marco Canovi has dedicated his life to humanitarian work in Uganda, where he helped build Matany Hospital and its corresponding Nursing and Midwife School. He is passionate about providing education and a better quality of life for children and young people and has built both primary and secondary schools in the region. Above all, the aim of his mission is to improve agricultural conditions by excavating wells, constructing drip irrigation systems, and cultivating the land. His mission in the Karamoja region, has been to help local farmers create and prosper from their plantations of maize, vegetables, fruit, and other crops. Proceeds from the auction donated to Father Canovi’s non-profit group will help to build a pediatric medical centre in the Apeitolim, which is already underway with construction to be completed by 2022. The money from the auction will be an invaluable method for the medical centre to train and recruit staff, as well as to purchase medical equipment. La Forma Del Cuore is a project created by the Nazionale del Parmigiano Reggiano, an association of Parmigiano Reggiano dairies that promote the cheese in Italy and abroad, alongside the Parmigiano Reggiano Consortium. The project has been associated with various humanitarian missions in Central Africa, including the Discalced Carmelites, the Sisters of the Incarnate Word in Central Africa and, beginning this year, the non-profit organization, Mama Sofia. This is run by Zakaria Seddiki, the wife of Luca Attanasio, who served as the Italian ambassador to the Democratic Republic of Congo from 2017 until his brutal murder there in February 2021. The Mama Sofia organisation supports women and families in situations of serious hardship in the Congo by providing healthcare, clean water, and schoolbooks for children. Proceeds from the auction donated to La Forma del Cuore will support the Mama Sofia Medical Centre – the first medical centre dedicated to combatting malnutrition in Boma. The centre will guarantee medical support for at least 100 children every year. The cheese wheel will be on display at the International Cheese Festival and the World Cheese Awards, and representatives from the Parmigiano Reggiano Consortium will also be present throughout, where a sampling stand will be set up for attendees to learn more about Parmigiano

Think of great curry, and your mind likely wanders to Bangalore, Birmingham, Bombay (Mumbai), and Bradford. I'd be willing to bet that the post-industrial coastal town of Bo'ness to the west of Edinburgh doesn't feature highly on your mental list. If not, however, more fool you. Bo'ness Spice is, like many of my favourite Indian restaurants, small, primarily set up for take-away, and BYOB. Unlike many of my favourites (think Kebab Mahal in Edinburgh, or the Banana Leaf in Glasgow) the few tables there are in Bo'ness Spice are set with linen table cloths and waited on with the care and attention normally reserved for restaurants costing four times as much. My dining partner and I agree to put ourselves in the hands of our waiter - a man we later find has two decades of experience working in and managing hotels such as the Scotsman and the Balmoral, which explains the impeccable service. Obligatory poppadoms and chutneys hungrily polished off, we turn our attention to starters. Lamb Tikka Kebab arrives with a remarkable fresh apple and mint sauce - like nothing I've had in an Indian before - and Tandoori Jingha beautifully combines bold spice and juicy king prawns. Our waiter tells us that the owner's wife toasts and grinds many of the restaurant's spice blends at home. It is clear this isn't your average curry house. Our mains are no less impressive. We opt for impossibly tender Bengal Beef - a relatively uncommon meat in Indian restaurants - and Bo'ness Millyjilly (lamb and chicken in a thick fragrant sauce). Veggie sides - soft Bombay Aloo and garlicky Tarka Dahl - vibe along nicely with our other choices, and we keep making eye contact and grinning at how good the food is. Each sauce is made from scratch, rather than all being slightly altered from a common base gravy as is the custom in most Indian restaurants. This gives every dish its own clarity and character, with the subtleties of well-considered spicing coming through in each fresh and vibrant combination. Having mopped up the last of the sauce with our light fluffy Peshwari Naan (a far cry from the stodgy fluorescent fare on offer elsewhere), we top the meal off with an unctuous Gulab Jamun and ice cream. The atmosphere at Bo'ness Spice is warm and convivial, the service is professional, and the food is truly excellent. If you live in Bo'ness, you are fortunate to have one of the best Indians in Scotland on your doorstep. If you don't live in Bo'ness then it's unlikely you will regret making the journey. 61 South Street, Bo’ness, EH51 9HA - 01506 826 777 Open Wednesday-Monday 4 pm-10.30 pm

All scenic roads lead to Langholm (eventually). This small historic hub town of the southern borderlands is easy to miss but contains a thriving colourful community of friendly folks dedicated to the chilli plant. A comfortingly warming idea around which to base an early autumnal weekend. I went with a pal but we met people on their own, of all ages, and couples & families, many with an interest in gardening/ self-sufficiency but all with a sense of adventure and curious to learn more. Venues were spread across the ‘Muckle Toon’ (which recently celebrated its 400th anniversary) - easily walkable, but also with a shuttle bus available - around both sides of the lovely River Esk. Ubiquitous celebrity chef Tony Singh was in his element here, launching events by making his chilli cheese samosas - in this case with chillies plucked directly from one of the huge 187-variety (largest ever shown worldwide) range being exhibited and then available to take home afterwards. My own ‘catch’ included a magnificent Sugar Rush Peach chilli plant to supplement last year’s Bolivian Rainbow. The Chillifest was announced by the local pipe band, and then the town brass band took over - quickly hotting up and ‘turning mariachi’ when sombreros were placed on their heads. Great fun. Several other types of music played over the day, including at the (*non-trad*) ‘ceilidh’ later. Guest of the day on film and in ‘person’ was Buzzbó the space highland ‘coo’smonaut’ and heroic originator of the ‘space’ chillies which have now been grown as far as Shetland (in fact the local Facebook Langholm Chilli Club group, over 1.3k strong, has members worldwide). A large range of local Dumfries & Galloway and borderlands businesses from both sides of Hadrian’s Wall were present and our local hotel had an extra range of chilli specialities for dinner - right through the meal from nachos to chilli cheesecake. I found myself toting a glass & recycled silver chilli necklace, badge, green tomato relish, Langholm RFU Pale Ale, Buccleuch estate meat pies from (one of two) local butchers in this food town, local apple turnovers & honey amongst many other delights. Cocktail of the day was the ‘Firecracker’, from a mystery container which was balanced nicely with fresh pineapple in the mix. Edinburgh & Borders Masterchef finalist & former national rugby captain Jilly McCord triumphed in a chilli cook-off. Everywhere we were greeted warmly by locals including tireless organiser Mark Hodgson and his ‘nommittee’, and the whole thing felt really inclusive, with some impromptu helping out by visitors at the social club, chilli tunnel and all points welcomed. Even the town hall and local hotels like the Douglas sport chilli plants in their window boxes all year round! BBC One Show cameras were present to film events including the chilli-eating contest later that day, for those crazy enough to attempt a series culminating in the hottest chilli ever to be recorded. (Thankfully the standby ambulances did not need to be deployed.) Hilarious commentary was provided by the local Chilli Queen who seemed to have an agenda in encouraging fearless competitors to remove their layers as they warmed up. Along with plenty of other local food & craft (chilli & non-chilli) opportunities to enjoy, a local historian gave us some background on this stronghold of the Clans Armstrong and Elliott (astronaut Neil Armstrong visited, and was given Freedom of the Burgh, hence the space connection). We left clutching free chilli fruits (with exhortations to save & plant the seeds), along with fully-ripe beautiful chilli plants to brighten up our Christmases. Roll on Langholm Chillifest 2022!

It was mid September when walking in Dalry Road I noticed a sign for ‘Il fruttivendolo’. For a second, I thought I was back in Italy as I realized an Italian greengrocer had just opened in the neighbourhood. In Italy, every town has its own ‘fruttivendolo’ along with a butcher, baker and local supermarket. The fruits and veg are very seasonal and likely to come from the farms around the area. Il Fruttivendolo is Italian-owned and Dalry is the second shop, the first opened in Linlithgow September 2020. Certain postcodes in the city can opt for online shopping with free delivery for £100 or over but a modest £250 otherwise. The website offers a recipe section, to help you cook vegetables you may not be familiar with or if you are on the lookout for fresh ideas. You can also buy gift cards to surprise your foodie friends. The first time I visited Fruttivendolo I felt like Alice in Wonderland. There was radicchio and my beloved Fichi d’India, aka prickly pears which are widely present in Sicily but almost impossible to find in Scotland. The wide range of vegetables encompasses a rainbow of tomatoes, courgettes, aubergines, leaves and more. You can also get chestnuts that when roasted make the famous ‘caldarroste’, an Italian street food treat which we Italians enjoy in the coldest months. Fruits and veg, though, aren’t the only items in the shop. The counter showcases a range of pastries including the most loved (mini) cannoli filled with a range of fillings (coffee, tiramisu, pistachio, etc.) The shelves are home to pasta, spices, biscuits, sauces and every time I visit I discover something new. The fridge offers mozzarella, burrata, charcuterie, sausages, pizza. There is also a plant corner, a lively and colourful touch which includes Chilli and ‘Swiss Cheese’ plants. Prices are higher than supermarkets but worth it for the quality and freshness of the products. I would recommend anyone to have a wander and get inebriated by the colours and smells of Italy. Il Fruttivendolo, 110 Dalry Road, EH11 2DW Open Mon-Sat 9am-7pm. Sunday 10am-6pm. 0131 261 9143

“Now you just roll over don’t you”, says Liz. I am telling her that when I visited Cassis in the South of France a decade ago, I remember paying £4.50 for a loaf and thought it was outrageous. We are heading out of The Palmerston restaurant in the West End where I am parting with £4.20 for a loaf of their homemade sourdough without blinking. The crispy crusted, springy textured bread bookends our meal. As we take our seats in the airy former Royal Bank of Scotland building, two slices along with butter and a jug of water appear magically. This is the proper way to start a meal and bodes well as does the Parisian feel to the restaurant. It is not as if I spend any time in Paris you understand – but The Palmerston has understated class; wooden chairs, aproned staff, good glassware, sage colored walls and a weeknight supper buzz; all features I associate with the city. Then there is the food which is right up my boulevard. The menu has changed since I looked online the day before. Hazelnut and Chocolate Tart has been replaced by Chocolate Mousse and Roast Figs and the Hare and Pork Casoncelli (stuffed pasta) has gone. A turnover of menu items, although containing disappointment, is not a bad thing. It signals that the food is both seasonal and based on what produce is fresh, good and available daily. If I roll over for bread, Liz is a sucker for good wine. I take a comfort break as she is ordering and tell her “I trust you”. Big mistake. When I return, she has ordered Bourgogne Blanc, Domaine de la Cras, Burgundy, France and the price makes me splutter. There is no denying it is good though. I learn later that it is the owner James Snowdon who pours it for us with all the tlc it deserves. We choose fish. Liz has Roast Brill, ceps, bone marrow and potatoes and I have Stew with cod, gurnard, mussels and aioli. From the first slurp of bisque the Pernod hits but I double check with James. Yes, he confirms, it is Ricard with citrus zest to boot. A crostino of that bread with a dollop of garlicy aioli, the soup, the fish – I swoon. Liz’s brill has a crispy skin and glistening flesh and it falls from the bone with ease. I conclude that the soft mussels and fish must have been timed just so to allow last minute cooking in the bisque itself. We are in piscine heaven and even the knobbly, nutty Ratte potatoes are excellent. Liz chooses Cashel Blue, black fig and honey and I have a milk chocolate airy mousse with roasted figs and red wine for "afters". Food is very reasonably priced in comparison to many other restaurants at the moment especially when you take into account its quality and expert execution by chef Lloyd Morse. So, spending a little extra for superb bread and wine makes sense after all. We left happy and suspect we are both set to return to show off our ‘find’ to other friends. If anyone is up for sharing Hare and Trotter Pie with a bottle of Red – please just shout.

I was sitting in the car, overlooking the Forth at Portobello Beach in late August watching mothers, daughters, sisters, wives, girlfriends as they wandered along the prom, sat on the sand, splashed in the surf. At the same time, Kabul airport was being evacuated as the Taliban overran the city, and I was heartbroken that Afghan women were having their freedom and rights stripped. How would I feel if this happened to me? Terrified! No women were allowed on the street without a male relative to accompany them; there are women who have no men chaperones, how would they survive? Girls’ schooling, work, and female professions are now under severe threat. Afghani women were running businesses, supporting the economy, were respected, now they cower in terror. Freedoms they had where they could wear what they wanted, listen to music, meet up with friends in public, has been whittled away. We’re settling into a new normal, but for the Afghans? They have no normal, they have to survive a regime that has no compassion for human rights or lives! I’d like to thank Afghan Aid for allowing me to use this season’s recipe. To donate see www.afghanaid.org.uk Muraba-E-Kadu (Pumpkin Jam) from Afghanaid 1 kg pumpkin 1 kg oranges 750 granulated sugar 60 cardamom pods Method ● Remove the skin of the pumpkin and scoop out the seeds, then chop the flesh into 2cm cubes. ● Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips. ● Remove the seeds from the cardamom pods and reserve them. ● Squeeze the oranges and, along with the pumpkin, orange zest, sugar and cardamom seeds, put them into a large pot. ● Mix well and leave to marinate for about 10 hours or overnight. Stir occasionally. ● Bring the mixture to a boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer. ● Leave to cool then place in clean, dry jars. Enjoy! What else is in my basket? Compassion, kindness, tolerance, empathy, understanding, acceptance, charity, patience, consideration, concern, care, sympathy, humanity, gentleness, thoughtfulness, supportiveness, generosity Lea is @BakersBunny on