Sweet and sour pumpkin

1. Peel the pumpkin, scrape out the seeds and cut it into 2 cm cubes.

2. Bring the vinegar to the boil with the water, sugar, cinnamon sticks, cloves, ginger, lemon zest and a pinch of salt.

3. Add the pumpkin cubes and simmer gently for 5-8 minutes until translucent but still holding their shape.

4. Lift them into sterilised jars with a slotted spoon.

5. Boil the liquid for another 5 minutes to reduce slightly, pour it hot over the pumpkin and seal the jars at once.

6. Let it mature for at least 1 week; serve with roasts, game or cold cuts.

Tip: Avoid watery, stringy varieties - Hokkaido or butternut squash stays pretty and firm.