SWEET AND SOUR PUMPKIN WITH CARAMELISED CHESTNUTS AND STIR-FRIED SAVOY CABBAGE
Preparation 25 minutes Cooking 50 minutes Serves 4 This main course is served with the celeriac rosti, mushroom sauce and beetroot gratin, ensuring your vegetarian guests can enjoy a similar meal without too much extra work.
1 tbsp olive oil 2 garlic cloves, bruised 3 sprigs of rosemary 500g peeled pumpkin or squash, cut into 1cm slices 2½ tbsp runny honey 1 tbsp sherry vinegar 400g Savoy cabbage, shredded 40g butter 180g cooked chestnuts ½ tsp black sesame seeds
1 Heat the oven to 220°C (200°C fan oven) gas mark 7. Put the oil, garlic and rosemary in a roasting pan and place in the oven while you prepare the pumpkin. 2 When the oil is hot, add the pumpkin and roast for 30 minutes until almost tender. Pour off the oil and remove the garlic and rosemary. 3 Add 2 tbsp honey and the vinegar to the pumpkin and toss well. Return to the oven for 10 minutes, turning halfway through and basting with the honey and vinegar. 4 Meanwhile, bring a pan of salted water to the boil. Add the cabbage and cook for 2-3 minutes. Drain and refresh under cold water. Set aside. (You can do this the day before, then chill in cold water until needed.) 5 When ready to serve, melt half the butter in a pan on a medium heat. When it stops foaming, add the chestnuts and cook, stirring, for 5 minutes. Add the rest of the honey; cook for 2 minutes. 6 In another pan, melt the remaining butter and stir-fry the cabbage. Toss with the sesame seeds. 7 Place a celeriac rosti (see recipe overleaf ) on a warmed plate. Top with 2-3 slices of pumpkin, then a spoonful of the cabbage. Garnish with chestnuts. Drizzle mushroom sauce (see recipe overleaf ) or olive oil around the rosti.