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'TIS THE SEASON TO GET SPOOKY & 10% off for 24 hours

Posted by Susie Taylor on

As I start to write this I am sitting in the test centre waiting for my daughter who is taking her driving test. I am in need of distraction and what better therefore that to write to you lovely people.

It's another beautiful day, sunny and really chilly, but now that the clocks have gone back the day is going to be an hour shorter than last week, and I'm not sure how much I like that, or at least it takes me some time to get used to the evenings drawing in - but the up side is that it is really cosy snugging up at home, and even better with a fire lit - I love that! And as it's halloween we have got to light our pumpkin too!

I've really enjoyed seeing lots of you at my fairs in the past few weeks - I have been all over the place already - 15 days down, 25 to go! Do check out the Fair page on my website - https://www.finooliveoil.co.uk/pages/fairs- it may be that I am heading in your direction sometime soon and it's always great seeing familiar faces.

As it's Halloween I feel it is only right to share a pumpkin recipe -  it's probably too late for this evening but luckily these beautiful specimens will be around for a bit longer - the recipe can just as easily be done with any squash, or any vegetable where you can scoop out the centre.

Pumpkin Stuffed With Mushrooms, Ginger, Spinach and Fregola

Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice)

Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan and add the veggies cooking them over a gentle heat - season to taste - when the onion has become translucent, and the mushrooms are softened, add the spinach and stir until wilted into the veggie mixture - this takes no time. Once cooked, combine the veggies with the grains, then remove the pumpkin from the oven and fill the centre with the veggie and grain mixture. That's it!

Well she passed!  To celebrate I am offering 10% off (excludes multi buy on tins and gift packs) for the next 24 hours - head to the website and remember to enter SPOOKY at the checkout - https://www.finooliveoil.co.uk/collections/all-products

Happy halloween!

Susie


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