COOK Charlotte has come up with a tasty way of using up the flesh from pumpkins at this time of year.

This hearty chicken and pumpkin stew, perfect now the nights are getting colder and darker, serves four people and takes an hour and half to prepare, with up to 24 hours marinating time.

Charlotte Seddon, who reached the semi finals of MasterChef 2020, said: “This is one of the first ever recipes I was given and it was from my best friend’s mother, Sophie. Sophie is Jamaican and I love the food she makes, especially at family events. Curried goat, rice and peas and ‘dutch pot chicken’ were always my favourite and I loved how much the food was central to their family get togethers. It was a special birthday for her last week and I can imagine if it wasn’t due to the restrictions a large party complete with massive pots of food would have been on the cards. So, determined not to miss out completely and in honour of Sophie and all those having to miss big celebrations, I’ve tweaked the original ‘dutch pot chicken’ recipe she gave me by incorporating some seasonal produce with the pumpkin.

“I know this time of year people start to struggle to know what to do with the volume of pumpkin flesh they have left over so this is a different way of using up some. It adds a gentle sweetness to the spiciness of this dish which I think complements it well. To create this dish I’ve used an authentic Jamaican Dutch pot, however f you don’t have one you can use a large casserole pot. Jamaican pimento can de difficult to source in North Wales as I get mine from Manchester however you can order it online or substitute it for ground allspice.

The Leader:



½ tbsp all-purpose seasoning

½ tbsp chicken seasoning

6 sprigs thyme

¾ tbsp black pepper

3 cloves garlic crushed

1 tsp Jamaican pimento

30g tomato ketchup


8 chicken thighs or legs skinless but on the bone

1 onion thinly sliced

1 red pepper seeds removed and sliced

350g fresh pumpkin flesh cut into large chunks

150ml chicken stock or water

1 bay leaf

1 scotch bonnet chilli (seeds removed and sliced thinly

1 lime

The Leader:


1. Put the chicken pieces into a large bowl and add all the marinade ingredients. Mix them well into the chicken (I prefer to use my hands to really ensure its covered). Marinade the chicken for at least a few hours, but preferably overnight

2. Heat your dutch pot or large casserole dish over a medium to high heat and add 2 tbsp of vegetable oil

3. Once hot add the chicken pieces to seal and brown, turning them frequently (you may need to do this in two batches)

4. Once they are brown all over remove them and place them onto a plate

5. Add the sliced onion and red pepper, turn the heat down to a medium heat and cook for 5 minutes to soften

6. Return the chicken pieces and any juices back to the pan and add the slices of scotch bonnet (only add half if you don’t like your food too spicy)

7. Stir the chicken and vegetables then add the chicken stock/water and bay leaf then cover and simmer on a low heat for 35minutes

8. Add the pumpkin and cook for another 10 minutes covered

9. Remove the lid, add the juice of half the lime and turn the heat up to a medium to high heat and cook for 5-10mintues to reduce the sauce a little and thicken

10. Serve with rice and a wedge of lime to squeeze over