Sicilian spicy pumpkin

• pumpkin↗1kg/2lb 4oz kg

  peeled and seeded

• olive oil↗5 tbsp tbsp
• garlic clove↗1

  peeled and left whole

• granulated sugar↗1 tbsp tbsp
• ground cinnamon↗pinch of

  pinch of

• white wine vinegar↗125ml ml
• fresh mint↗handful

  leaves

Step-by-step instructions

1. 1

   Cut the pumpkin flesh as you would a melon, into long, half-moon-shaped slices roughly 1cm thick. Heat the olive oil in a large shallow pan and fry the pumpkin with the garlic clove for about 3 mins, discarding the garlic as soon as it colours. You may need to do this in 2 batches. When all the pumpkin slices are fried, return them to the pan, draining off any excess oil first. Take off the heat.

2. 2

   Dredge the pumpkin slices with the sugar and cinnamon. Mix well, then sprinkle with the vinegar, mint and pepper to taste. Cover with a lid or plate, and leave to infuse for at least 15 mins before serving warm or cold.