Martin Morales’s recipe for pumpkin casserole | A cook’s kitchen

Endless aprons, vintage cookbooks and Maras salt are Martin Morales’s trusted tools for making this Andean-style pumpkin casserole and sticky Oxapampa tart from his new cookbook Six years ago, we sold our house to start Ceviche in Soho, and moved to this rental. We love it more than any other house we’ve ever lived in. It’s 100m from our kids’ schools, and the kitchen is exactly the style we like: the high ceilings, the picture rails, the old wooden floors ... and that stove! It reminds me of the open fireplaces I used for cooking in the Andes. It’s a coal and woodburning stove, which you can heat things on top of. I go to Peru several times a year to research recipes and meet chefs, and I bring back a lot of things. This lot of aprons on the wall is a fraction of my collection. Above my head is an amuleto – an Andean good luck charm that you put in your car or bedroom; and the hand-painted basket to my left is from the Huancayo region, given to me by a lady who runs a restaurant called La Tullpa. She taught me how to make an exquisite oyuco potato soup. Continue reading...