"This is another really tasty recipe you can use pretty much all
year round - it's particularly good with a braise in autumn and
winter," says Strode. "This can be made the day before, too, and
150 gmbutter50 gmpiece of ginger, finely grated on a microplane2 kgpumpkin of your choice, peeled, seeded, cut into rough 5cm pieces
Melt butter in a saucepan over medium heat, add ginger and stir until fragrant (2-3 minutes). Add pumpkin and 100ml water, season to taste, cover and simmer until pumpkin is soft (25-35 minutes). Coarsely mash with a fork and keep warm. Serve with roast goose.