First off, please thoroughly wash your grubby little ‘paws’ – much obliged!

Preheat your oven to 190*C / 170*C Fan / 375*F / gas mark 5.

With a sharp knife carefully cut the pumpkin in half and remove the stem.

Then with a large spoon and a firm grip, scrape out the insides and seeds. Make sure you do a good job now and remove every last seed!

Line your baking tray with foil, and gently lay down the pumpkin halves. Then merrily rub olive oil over both halves.

Place on the middle shelf of your oven and bake for 1 hour – until fork tender.

When your pumpkin halves are ready, carefully remove the tray from the oven.

Now, carefully scrape out the succulent flesh from the skins. Darlings, if you find the flesh a tad bit watery, just drain off the excess.

Using a potato masher and some ‘elbow grease’ commence mashing! Mash until it resembles a puree like consistency. Use a sieve to drain off any excess water.

Congratulations you’ve successfully made Miss Windsor's Pumpkin Puree from scratch!