Pumpkin in oil

To prepare pumpkin in oil, start by making sure you use sanitized jars (follow the instructions by the Ministry of health on preparing home made preserves). Peel the pumpkin 1 and remove the seeds inside 2. Once cleaned, you'll need around 1.1 lb of pumpkin. Cut into roughly 0.2 inch thick slices 3.

Dice the slices into 0.8 inch pieces 4. Place them in a saucepan with water 5 and vinegar 6.

Bring to the boil and cook for around 4 minutes. Add the aromatic herbs 7, the finely chopped garlic 8, and cook for another minute. Thoroughly drain the squash using a colander 9.

Place the pieces on a clean cloth 10 and leave to cool until warm. Now take 2 x 390 ml jars and fill each one with the diced pumpkin and aromatic herbs 11. Add a few pieces of garlic too 12.

Add some more pumpkin to fill the jars 13, then pour in the extravirgin oil 14 to fully cover the squash 15. It is important you only fill the jars to 0.8 inches from the top.

Put the lid on and tightly shut 16. Immerse the sealed jars in a saucepan with cold water, up to the lid 17. Boil for 20 minutes then leave the jars to cool in the water. Once cold, make sure there is enough oil before you put them away, otherwise the jar must be reopened and topped up, in which case you will have to boil it again, like in step 17. Once ready and cooled, check a vacuum has been created by pressing down on the middle of the lid: if it doesn't make the "click-clack" sound then it is vacuum sealed 18. Now your pumpkin in oil is ready to be put away in your pantry!