, W hipped pumpkin roasted crumb Whole & thyme zola, Walnut gorgon

45 minutes-1 hour 20 minutes Cooking: Feeds 6-8 Preparation:

nts ingredie

to-medium 1 large or 3 small- pumpkins, washed Glug of oil 1 nutmeg flakes Sprinkle of sea salt pepper Several turns of black cream: For the Gorgonzola half 450g Gorgonzola, crumbled or roughly broken up 250g mascarpone oil Generous glug of olive pepper Several turns of black For the walnut and thyme crumb: 100g rough breadcrumbs 100g walnuts leaves 10 sprigs of thyme, removed from stalk Glug of olive oil Knob of butter flakes Sprinkle of sea salt Zest of half a lemon

ions instruct

190°C/fan Preheat oven to 1 5. Prick 170°C/gas Mark times with pumpkins several you reach the a knife, ensuring place on a hollow centre, then with a little roasting tray. Drizzle nutmeg and oil, grate over fresh salt flakes and sprinkle with sea with foil black pepper. Cover 40 minutes, and roast for 35- foil and cook then remove the to for a further 10 minutes crisp up the skin. of Blitz together half 2 with the the Gorgonzola oil and mascarpone, olive (as best pepper. Crumble you can) the remaining set to one Gorgonzola, then bowl. side in a small serving bread and Blitz both the stale 3 have a fine walnuts until you with the crumb and combine both your thyme leaves. Heat a large frying oil and butter in walnut and pan, then add the over breadcrumbs, cooking golden. a medium heat until to your Adjust seasoning add the lemon preference, then to a bowl. zest and transfer is cooked, Once the pumpkin 4 knives for serve whole with a slice. guests to cut themselves over the Take a slice and drizzle crumbled Gorgonzola cream, walnut crumb. Gorgonzola and