Ice cream, ravioli and cake - these are just some of the tasty treats you can create with the leftover pulp from your Halloween pumpkin.

The NFU - the voice of British farming, is urging creative carvers to head for the kitchen to serve up a range of sweet and savoury dishes with their leftover pumpkin pulp and seeds – cutting down on waste at the same time.

Pumpkins are full of essential vitamins and can be used in a variety of dishes, from a traditional pumpkin soup and a winter warming casserole, to a more unusual pumpkin ice cream for those with a sweet tooth. Toasted pumpkin seeds also make a tasty and nutritious snack.

NFU horticulture and potatoes board chairman Sarah Pettitt said: “Millions of people will no doubt put all their creative talents to good use this Halloween by carving up some eye-catching and spooky pumpkin designs.

“But we also hope that consumers will cook up some healthy and delicious dishes from the leftovers, including making the most out of the pulp as well as the seeds. This helps to cut down on waste while one pumpkin alone can provide a number of delicious, healthy and affordable meals - all made from British, seasonal produce.”