With Halloween fast approaching, the District Council is encouraging people to either cut up their pumpkins and put them in their food waste bins, or simply put them out whole on top of, or next to, their food bin for collection.
Collected pumpkins will then be taken to the local food waste processing plant near Cassington to be recycled into electricity and fertiliser.
“We introduced weekly food waste collections last November as part of our new waste and recycling service, so it will be the first time that residents are able to put out their pumpkins for recycling.
“Halloween can be a fun time for children and hopefully it will be positive for them to see their pumpkins going off for recycling after it is all over.”
Cllr David Harvey, Cabinet Member for Environment
Since the new waste service started at the end of November 2010, more than 3,500 tonnes of food waste has been diverted from landfill and instead recycled into electricity and fertiliser.
As well as giving residents the option of recycling pumpkins, the Council would like to encourage residents to think about using them for cooking (see recipe ideas below) as well as lanterns, and to consider composting them after use.
Serves 6, preparation time 15 minutes, cooking time 20 minutes
- 1.5kg (3lb) pumpkin
- 1 medium onion
- 2 garlic cloves
- 300ml (half pint) milk
- 300ml (half pint) single cream
- 2 bay leaves
- Chop onion, crush garlic and sauté in hot oil until softened,
- Peel pumpkin and cut into 1cm pieces. Add to onion, along with bay leaves and season with salt and pepper. Cover and cook for 15 minutes until the pumpkin the soft.
- Transfer to liquidiser, add milk and blend until smooth.
- Add cream and reheat gently before serving.
Serves 4, preparation tine 15 minutes, cooking time 60 minutes
- 750g (1.5lb) pumpkin
- 2 garlic cloves
- 1 tbsp fresh thyme leaves
- 4 tbsp olive oil
- Peel pumpkin, chop into 2 cm wedges and place onto roasting tray.
- Finely chop garlic and add to pumpkin. Add thyme leaves, olive oil and mix well. Season with salt and pepper.
- Roast at 200°C (400°F) for 60 minutes.