The pumpkin (now I do know that one: pang-pang, though that's almost certainly not best to spell it that way) seems an obvious choice at this time of year.
By the way, I'd welcome any suggestions from anyone on how to describe the following recipe in Guernsey-French.
|I cut the pumpkin in half and scooped out the seeds.|
|I removed the skin from the pumpkin and cut it into cubes.|
|While the seeds were roasting, I heated some oil in a saucepan and added in some crushed and chopped garlic. Once this started to sizzle I added chopped onions, some grated ginger, a teaspoon of turmeric and a little water.|
|I added my pumpkin to the pan. After stirring up the mixture and adding a little more water, I brought it all to the boil, turned down the heat and let it simmer for about 30 minutes.|
|Now it's all been served and eaten, I have to work out how to describe the process in Guernsey-French.|
|I mean, I know that seeds are groins in Guernsey-French. Could roasted pumpkin seeds be roti groins de pang-pang? I doubt it's that easy. Wish me luck, anyway.|