Spiced pumpkin velouté, pan-fried Jerusalem artichokes and pumpkin seeds

serves 6

for the velouté

125g butter 1kg Ironbark pumpkin, seeds removed, cut into 1cm rough dice 1 large onion, finely chopped 2 garlic cloves, sliced ¼ tsp dried chilli flakes 1 tsp cumin 1 tsp sweet paprika ½ tsp cinnamon 250g tinned sweetcorn, drained 50g fresh root ginger, grated 2 litres vegetable stock 1 tsp sliced mild green chilli, with seeds

for the pumpkin seeds

150g organic pumpkin seeds 75ml sunflower oil pinch of dried thyme

for the Jerusalem artichokes

50ml oil 400g Jerusalem artichokes, well-scrubbed and cut into 2cm dice 100g butter, diced 1 garlic clove, smashed 3 thyme sprigs

for the crème fraîche

300g crème fraîche 50ml milk 2 twists of black pepper Preheat the oven to 170C/gas mark 3½.

Melt the butter in a pan and lightly cook the pumpkin, onion and garlic for 2-3 minutes, seasoning well. Cover with a lid and cook for 10 minutes. Add the spices, sweetcorn and ginger, and cover with the stock. Cook slowly, covered, until the pumpkin is soft.

Meanwhile, mix everything for the pumpkin seeds together with a teaspoon of sea salt and a tablespoon of water, then spread out on a lined baking tray. Bake for 10 minutes, removing when the seeds are browned and starting to pop. Allow to cool.

For the artichokes, heat the oil until hot in a medium-sized pan, colour the artichokes quickly, then turn the heat down and season well. Add the butter (it will start to foam) then turn the heat down further and add the garlic and thyme. Toss the artichoke around so it colours evenly and doesn’t burn. When tender, remove from the heat and drain in a colander over a bowl.

When the pumpkin is soft, add the green chilli and cook for two minutes. Taste and adjust the seasoning, allow it to cool slightly, then blend in batches and pass it all through a fine sieve.

Serve immediately, or allow to cool if refrigerating overnight. If so, bring the velouté

quickly to the boil to serve, stirring all the time, then simmer for five minutes to heat through. Mix together the crème fraîche, milk and black pepper and set in a serving bowl.

Take everything to the table and serve the velouté with a scattering of artichoke, pumpkin seeds and crème fraîche.

Anton Manganaro’s 8,000 canapés must be both spill-free and safe from perishing, should proceedings be delayed