Candied pumpkin with walnuts (Kabak tatlısı)

1. Peel the pumpkin, scrape out the seeds and cut into pieces about 5x8 cm and 2 cm thick.

2. Arrange the pieces in one layer in a wide pan, sprinkle evenly with the sugar and leave covered overnight (at least 6 hours) so the pumpkin releases its juice.

3. The next day, cover with a lid and cook over low heat without adding water for about 45-60 minutes until the pumpkin is tender and translucent and the juice has reduced to a thick syrup.

4. Carefully baste once or twice with the syrup, but don't stir, so the pieces stay whole.

5. Leave to cool completely in the pan, then transfer to a plate.

6. To serve, drizzle with tahini, sprinkle with roughly chopped walnuts and add a spoonful of kaymak.

Tip: An autumn favourite of Turkish pastry shops. All the liquid comes from the pumpkin – don't add water or it'll fall apart. Instead of kaymak, cream cheese or mascarpone suits it too.