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Each year, following Halloween, thousands of pumpkins are tossed aside or left to shrivel until the candle inside them burns out. But this seasonal vegetable shouldn’t be getting thrown out with the rubbish. It is wasteful, but there are also so many brilliant ways to use up your leftover pumpkin, from sweet treats to savoury dishes, pureès, and soups. And don’t throw away the seeds; roast them up as a snack or use them to top your vibrant pumpkin dishes.
So, before you let your pumpkins go to waste, take a look at these 15 fun and creative ways to use up your leftover Halloween pumpkins.
Pumpkin Pie Ice Cream:

This is the perfect way to use up any leftover pumpkin puree. Simply mix it with some condensed milk, spices, and cream...

As the weather starts to turn colder, there are several calendar events that the hospitality venues can capitalise on, not just to make some extra revenue but create excitement for customers too. From Halloween to Guy Fawkes Night to Christmas, whether you’re a catering business, school, cafe, restaurant or bar, events create a point of difference and also give you a chance to reach new customers. Love it or hate it, Halloween is a great way to host a memorable occasion and boost your profits. From spooky-themed cocktails and food, quiz nights, horror-themed fancy dress, and pumpkin carving, there is a lot you can do to make Halloween fun for everyone. Of course, this year Halloween is on a Monday, which isn’t the best day for hospital...

Somewhere along the way, frozen vegetables got a bad rep. Well, all vegetables apart from maybe peas, which almost everyone keeps in their freezer for more than just eating (any bump, peas will sort!). But really, this preconceived idea that frozen vegetables are any less nutritious for you than fresh, is complete nonsense.Frozen vegetables are almost like-for-like packed with just as much goodness as fresh. This is because they’re frozen at the optimum time, when they’re at their peak ripeness, locking in all the nutrients.Vegetables are ‘quick-frozen’, a technique created by the captain himself, Clarence Birdseye. Way back in the 1920s, Birdseye decided to copy the Inuits in Alaska, who preserved their fish by freezing them quickl...

The summer holidays are almost over, and soon, children will be back into the familiar routine of school. And come lunchtime, they’ll be rushing to the cafeteria for some much-needed refuelling.Catering to children can be difficult; they can be fussy, liking a food one day and then not eating it the next. But that doesn’t mean we should cook the same standard food day in and day out. Kids need to be exposed to new cuisines and flavours, it’s part of how they learn and grow.  With children becoming more environmentally conscious and aware of plant-based diets, it’s an opportune time to experiment and introduce them to exciting plant-based meal options. Here are some ideas for vegan back-to-school meals that the kids will love.1. Spa...

It can be tough to get kids to eat their vegetables. A lot of children simply refuse to eat them. This can be a problem, as vegetables are essential to a healthy diet. However, there are some strategies for getting school children to eat more vegetables.For some general tips, start by making vegetables more fun and interesting for children. Try serving them with a dip or adding them to a popular dish. You can also cut them into fun shapes.Kids always ask for something new and exciting, even if they don’t know what it is. When you offer them a plateful of delicious-looking pasta dishes with veggies hidden in every bite, they will never be able to resist! These recipes below use child-friendly ingredients so even those picky eaters can enjo...

We’re in the height of summer, with our lakes, forests and mountains thronged with people enjoying outdoor adventures. With this surge in outdoor living, we have a great opportunity to entice more customers through our doors with the scent of wood-fired dishes.To stand out from the crowd, we need to offer more than homemade burgers and grilled corn. Australian barbecues, Southern US smokehouses and South African Braais all offer a multitude of amazing dishes for cooking outdoors. However, I’d argue that no culture has elevated the skill of cooking with fire quite like the Argentinians.Argentinian BBQs stand apart from the competition for a number of reasons:THE NUMBER OF WAYS THEY USE FIRE FOR COOKING:The celebrated Argentinian chef Fra...

Getting inventive with children’s school lunches doesn’t have to be complicated. To help inspire you, we’ve selected five recipes that are perfect for school children – adults too. We don’t compromise on flavour – maybe a little chilli and salt – but otherwise, these recipes are filling and nutritious. From warming dishes like baked gnocchi to vibrant stir fry, kids are sure to love these school meals. Most of them can be made ahead of time too, which really saves time in the kitchen. The quesadillas may take a little more work but you can keep them warm in the oven while you make the rest. CREAMY TOMATO BAKED GNOCCHIINGREDIENTS: SERVES 4-6450g uncooked potato gnocchi2 tbsp olive oil2 cloves garlic, crushed1 small onion, fin...

The cost of living crisis puts a lot of pressure on schools’ ability to provide quality meals. The increasing energy costs, food costs, supply, and the already tight budgets mean that schools struggle to offer children quality meals. This is compounded by increasing demand as more families rely on free school meals.LACA, the School Food People, published a survey with 168 respondents covering 2,632 schools and 722,000 pupils daily. The key highlights from the survey are:90% of survey respondents reported they were experiencing food shortages and substitutions from their supply chainChicken, bread, and oil were the items mentioned most frequently as being the most affected by shortages54% of respondents have seen an increase in the numbers...

Warmer days are here, which means it’s time to start thinking about switching up your menus to match the brighter, longer days. Summer’s all about al fresco dining (if the weather permits) and keeping customers cool and refreshed with desserts that use the best seasonal fruit, like strawberries, raspberries, blueberries, and citrus fruits.Desserts are a chance for chefs to really showcase their skills and bring some theatre to the end of a meal. But that said, they don’t need to be complicated. With a few flourishes, you can make show-stopping desserts that will really wow your guests. And if desserts aren’t really your hotspot, then at least make sure the freezer is stocked with a good selection of ice cream and sorbet, which yo...

Could your outdoor space do with a makeover? Do you have redundant area that’s collecting weeds rather than customers? With the sunshine finally making an appearance and longer days making way for balmy evenings, maybe it’s time to start thinking of how you can make the most of your outside space to attract more customers and boost profits.LAWS & REGULATIONSThere are a few things you’ll need to check first, like planning permission, alcohol permits, and decibel limits. You will also need to decide whether it will be dog-friendly and if you’ll allow smoking.DEFINE THE SPACEThe first step is to clearly define the space you have to work with. This will help you to plan and make the most efficient use of the available space. If you h...

With summer comes the perfect time to start thinking about how to make the most of the warmer, longer days and drive more revenue for your business. Whether you have a cafe, pub, restaurant or hotel, there are many ways in which you can entice customers to join you, from hosting events to special summer deals, upgrading your outdoor space, and much more.DEVELOP A GOOD STRATEGYSummer is often the peak season for restaurant industry revenue; if you want to make the most money possible, you need to know what strategies work in your area. Summertime is when people are more likely to dine out, so it’s essential to ensure your restaurant is visible and appealing.Promotions and discounts can attract new customers, but restaurant owners should al...

The growth of the ‘gourmet’ burger and burger chains over the past few years has been massive, every high street has a ‘dirty’ burger joint serving some amazing burgers with wonderful topping, normally too big to pick up. Customers are not just looking for a slice of tomato, a gherkin and a bit of shredded lettuce, they are looking for us to be creative.The Indian‘Gourmet’ burger chefs take normal burgers and make them extraordinary. Burger chefs have dedicated their lives to carefully balancing flavours to end up giving you the very best burger possible. When you’re treating yourself, you want to have that kind of dedication behind the flavours that end up going into your meal. You don’t deserve anything less than that. The...