"Once you've seen edible plants, once you understand what they are, you can't unsee them," Miller tells us as we set out on a short walk from her Cambridge home to one of her favorite foraging areas.
"Pumpkin guts convert wonderfully into pumpkin puree, which can then be added into a risotto just before the rice is done cooking, along with some parmesan cheese. Mixed together, the already creamy Arborio rice gets even creamier with the addition of the pumpkin puree and the cheese."