How to make pumpkin hummus

By Melanie Leyshon

Now that Halloween trick and treaters have carved their pumpkins, healthy cooks can tuck into the leftovers. Make soup, pasta dishes, roasted wedges, or try this simple and satisfying pumpkin hummus. I tasted it at Central Market, a restaurant in Petaluma, California, where it’s served as a starter with a beetroot dip. Or you could serve it as a mash, topped with grilled chicken and a drizzle of pomegranate molasses, as they also do at Central Market.

How to eat beetroot – and love it!

By Heather Cupit

Once upon a time, beetroot was only to be seen – pickled in a jar – at the back of Granny’s pantry. But that was then… Now it’s seen as a superfood you can use far beyond the salad bowl. Why all the fuss?