Olia Hercules served up a tasty pumpkin and orange kolach with rhubarb chutney on Saturday Kitchen.

The ingredients for the bread are: 7g fast-action dried yeast, 100g plain flour, 1½ tsp salt, 300g pumpkin flesh, cut into 5cm chunks , 1 orange, fine zest only, 2 free-range eggs, lightly beaten , 150g caster sugar, 450g strong white flour, plus extra to dust and 60g unsalted butter, softened.

For the glaze: 1 free-range egg , 2 tbsp full-fat milk and 3 tbsp mixed seeds.

For the rhubarb chutney: 2tbsp vegetable oil, 1 banana shallot, peeled and chopped, 2 cloves garlic, peeled and chopped, 2cm piece fresh ginger, peeled and chopped, 1 bunch rhubarb, chopped, 1 star anise, 1 cinnamon stick, 2 juniper berries, crushed, 100ml white wine vinegar and 125g soft brown sugar.

To serve: Cheddar cheese, sliced.

See recipes by Olia in her book titled: Home Food: Recipes to Comfort and Connect available from Amazon now.