Melanie Johnson’s chocolate bundt cake is a perfect mix of indulgence and using up leftovers.
‘Pumpkins are the perfect seasonal decoration and their flesh will never be wasted in my kitchen’ says our kitchen garden chef Melanie Johnson.
The simplest way cooking them is to dice into half-inch cubes and roast for 20 minutes — roast them with red onion wedges and they make a wonderful pasta dish with chilli, garlic and fontina cheese.
