CREAMY PUMPKIN & SAGE GRATIN

Serve as a separate vegetable dish alongside the lamb.

large wedge of pumpkin (about

1.3kg), seeds removed salt and pepper 1 cup chicken stock 1 cup cream 1 teaspoon salt grinds of pepper ½ teaspoon ground nutmeg 60g butter 16 fresh sage leaves

Preheat oven to 180°C. Season pumpkin with a little salt and pepper, place in a shallow tray and bake until tender – about 1 hour. (This can be done well in advance, it keeps 2 to 3 days in the fridge.) When cool enough to handle, scoop out flesh and place in a food processor with chicken stock, cream, salt, pepper and nutmeg. Blend until smooth.

Transfer to a shallow baking dish and bake for 25 to 30 minutes. (Alternatively bake in 8 gratin moulds.) Meanwhile, heat butter in a small pot with sage leaves until leaves are crispy and butter is lightly browned. Spoon sage butter with leaves over cooked gratin just before serving. Serves 8