Pumpkin pie with hazelnut crust

THE ORIGINAL SWEETSALTY COMBINATION AND THE TRAD WAY TO ROUND OFF A HEARTY LUNCH

Serves 8 For the pastry:

4 tbsp hazelnuts 100g plain white flour 1 tbsp brown sugar 1 tsp ground cinnamon pinch sea salt 50g cold, unsalted butter, cut into cubes 2-3 tbsp cold water

For the filling:

500g pumpkin, squash or sweet potato mash pinch of sea salt 300ml full cream milk 2 eggs 150g brown sugar 1 tsp vanilla extract or seeds from ½ vanilla pod 1 tsp ground cinnamon 1/3 tsp ground or grated nutmeg 1/3 tsp ground ginger ¼ tsp ground cloves

1 Preheat the oven to 220C/Fan 200C/400F. Have a 23cm loosebase It flan pays tinto getat the ready.basics Set a frying set up in advance (you pan over a high heat. Add the never know who may hazelnuts. Lower the heat slightly need a seat… ) and toast the nuts until fragrant and a touch golden.

2 Grind the nuts to a powder in a food processor or pestle and mortar, or chop as finely as possible.

3 Mix the nuts with the flour, sugar, cinnamon and salt. Add the cubed butter and rub in with your fingers till it resembles fine breadcrumbs. Sprinkle the water over the mix, 1 tbsp at a time, mixing lightly with a fork till all the flour is moistened.

4 Gather the dough into a ball. Place in the freezer for 10 mins to firm up. Then roll it out on a floured surface until it’s as thin as a £1 coin. Dust a little flour over the top of the pastry. Fold in half and transfer to the flan tin.

5 For the filling, warm the milk and whisk with the remaining ingredients till smooth. Pour into the pastry-lined flan dish. Bake the pie in the centre of the oven for 15 mins. Reduce temperature to 180C/Fan 160C/350F; bake for 40 mins or until a knife inserted near the centre comes out clean. Serve warm or cold – with a dollop of cream, if liked.