Pumpkin Bao

1. Mix the flour, yeast, sugar and 225ml of water in a food mixer fitted with a dough hook, or with a good old wooden spoon. Knead for 8-10 minutes, until smooth and elastic. The dough will be quite stiff, but flours can differ and the weather might be particularly wet or dry, so add up to 1 tbsp more flour or water, as needed. Cover with a damp tea towel and leave to prove for about 1 1/2 hours, or until doubled in size. Or chill the dough, letting it rise overnight, and return to room temperature before shaping.

2. Preheat the oven to 220c/gas mark 7. Toss the pumpkin in a roasting tin with the soy, honey, ginger, 5-spice, half the chilli flakes and 2 tbsp of the sesame oil. Roast for 30 minutes, turning halfway, until glazed and soft.

3. Shred or slice the cucumber into a bowl. Put the remaining chilli flakes in a small saucepan with the mirin, sugar and rice vinegar. Bring to the boil and simmer briskly until the liquid is reduced to about 1 tbsp. Pour over the cucumber, adding the white paper and remaining sesame oil. Toss to coat and set aside for 10 minutes before eating, or chill for up to 5 days.

4. Cut out 16 x 10cm squares of non-stick greaseproof paper. Knock the risen dough back and divide into 8 even rounds. Roll each out on a large piece of non-stick paper to form ovals, about 12cm long and 9cm wide. Stick a cut-out square of paper on top and fold the ovals in half over them. Sit each on a second square of cut-out paper. Cover loosely with cling film and leave in a warm place for 30 minutes, until risen.

5. Set a large steamer, preferably with 2 tiers, over a medium heat and get the water boiling. Arrange the buns in the steamer baskets, spaced at least 3cm apart, and steam – not too fiercely – 10-12 minutes until piffed, shiny and cooked through. Split the buns open, removing the papers, and fill with roast pumpkin, drained cucumber, shredded spring onions, sprigs of coriander and lots of crushed cashews for texture.