Kabak tatlisi (candied pumpkin with walnuts)

Peel and seed the pumpkin and cut it into chunky batons 2–3 cm thick.

Arrange the pumpkin in a wide pan in one or two layers, sprinkling sugar between them, and leave for 30 minutes to release its juice.

If you have time, leave the sugared pumpkin in the fridge overnight — it will release so much juice that you won't need any water.

Add 100 ml water, cover and cook over the lowest heat for 40–50 minutes, until the pumpkin is soft and translucent and the syrup is amber.

Don't stir with a spoon or the pieces will break up — gently swirl the pan instead if needed.

Take off the heat and let the pumpkin cool in its syrup.

Roughly chop the walnuts. Arrange the pumpkin on plates, spoon over the syrup and sprinkle with the nuts. Done!