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Nigel Slater’s recipes for pumpkin scones and for baked potatoes with ’nduja cream

Scones with pumpkin are made for cold autumn days, baked potatoes a must for Bonfire Night

The garden paths are treacherous with the soggy black leaves of the medlar. Its fruit, black now, cling to the branches, daring me to simmer them with sugar and lemon into pots of amber jelly.

A pumpkin sits majestically on the kitchen window ledge. “This is my time,” it seems to say. The one I cut into last week – orange skin, deep ochre in colour and somewhat wet flesh – had made a rather sloppy mash, so I shall leave this one a week or two longer, to dry out a bit more.

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