Who would have thought that you can turn pumpkin flesh into marmalade? But be assured you can and, what’s more, it is very tasty.

This recipe originates from the kitchens of the WI’s Denman College, and was devised by Midge Thomas. It offers a perfect way of using up all those pieces of pumpkin left over from the Halloween carvings, hanging around because the pumpkin in your kitchen is far too large to eat in one go. You will need .5kg (3lb 5oz) pieces of pumpkin, peeled with all seeds and fibre removed 1 litre (1¾ pts) water 675g (1½ lb) lemons halved and sliced thinly 675g (1½ lb) oranges halved and sliced thinly 80g (3oz)fresh root ginger shredded finely .3kg (3lb) granulated sugar Method Place the pieces of pumpkin into a large pan, along with the water, oranges, lemons and ginger. Bring to the boil and simmer for about an hour, or until the orange and lemon peel is soft.

Add the sugar, stirring until it has dissolved, then return to the boil and cook over a medium heat until the mixture is thick enough for a wooden spoon to be drawn though the centre to leave a clear channel.

Pour the marmalade into sterilised jars and seal with waxed discs or twist-top lids.