Bright orange pumpkins and butternut squash are synonymous with the autumn and winter months, often associated with Halloween and classic comfort food. Cooking them sous vide preserves their vibrant colour and maintains a slightly firmer texture which can often be lost in conventional cooking methods at high temperatures.

Try adding herbs such as thyme and rosemary to the bag or spices such as nutmeg or pepper.

Honey will enhance the natural sweetness of the pumpkin, or you could try adding a little loose leaf black tea for an unusual twist.

Stephen Crane makes delicate Pumpkin tortellini with chestnuts and a sage beurre noisette, while Robert Ortiz uses pumpkin in his tempting Picarones, chancaca honey and fresh cheese which is a great snack or canapé for a dinner party.

Cooked pumpkin can be used to make a delicious soup, why not try Paul Ainsworth’s or Robert Thompson’s version to warm up on a chilly evening.