We’re huge fans of Diana Henry and her delicious recipes. Particularly ones with minimal washing up especially when cooking during the festive season. Why not try this recipe and use up all that left over pumpkin!

This recipe serves 6 and you will need:

  • 1.3kg pumpkin, such as Crown Prince, deseeded, cut into wedges and peeled
  • 2cm-square piece of ginger root, peeled and grated
  • 2 cloves of garlic, grated
  • ¼ tsp dried chilli flakes
  • 6 tbsp groundnut oil
  • 3 tbsp white miso
  • 1½ tbsp honey
  • 1½ tbsp rice vinegar
  • 3 tsp soy sauce
  • 400g large flat mushrooms (I use about six)
  • 55g baby spinach leaves
  • Generous squeeze of lime juice
  • ¼ tbsp black sesame seeds

Click here for the full recipe in The Telegraph