Pumpkin time

We have two friends coming over for dinner this evening, and belatedly we discovered (or were prompted to remember) that one of them prefers to avoid butter and cream. I'd made a baked quince custard for pudding, so a quick rethink was needed. One brief trip to the local wholefood shop solved the problem, providing ingredients for Nigella's Lemon Polenta Cake (made with olive oil instead of butter). And a lovely display of pumpkins and squashes, ideal for a speedy blip.
At least I've managed to cook the trays  full of stored quinces that were beginning to show signs of fermentation in the utility room. A treat for tomorrow.