麻豆社

It's the season for ghouls, ghosts and pumpkins. Clare English finds out the origins of Halloween and the background to why we ever began carving out neeps and pumpkins. Food blogger Rachel Gillon is on board to share her best pumpkin recipes - both savoury and sweet - as well as telling us which spices bring out the best in this otherwise possibly bland vegetable. Food writer and author Sumayya Usmani teaches Clare how to cook up a tattie scone - with a difference .... and just when you thought the only place to buy this big orange gourd was at the local shops, Clare joins Rebecca McEwan at her pumpkin farm outside Stirling to hear why she and her husband chose to diversify from sheep and arable farming to planting pumpkin.