Roasted buttercup pumpkin with lemon and nori tofu mayonnaise

SERVES 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 20 MINUTES

Buttercup pumpkins have slightly dry flesh compared to other varieties, but that’s no bad thing, especially if you can dip them in a flavour-packed and vegan-friendly mayo.

FOR THE ROASTED BUTTERCUP PUMPKIN ½ buttercup pumpkin (about 700g) 2 Tbsp extra virgin olive oil Flaky sea salt and freshly ground

black pepper FOR THE TOFU MAYONNAISE 1 clove garlic, crushed to a paste with

½ tsp salt

Finely grated zest and juice of 2 lemons (about 4-5 Tbsp juice)

4 pieces roasted nori

2 pinches chilli flakes

300g block silken tofu

2 tsp soy sauce

2 Tbsp extra virgin olive oil

Heat the oven to 200C. Line an oven tray with foil. Cut the pumpkin into wedges (discard the seeds). Arrange wedges on the tray. Drizzle with the olive oil and season well with salt and pepper, turning to ensure both sides are coated with oil and seasoning. Bake for 15-20 minutes, until the pumpkin is golden brown and cooked through. Make the tofu mayonnaise while the pumpkin is cooking. Put all the ingredients in a blender or food processor and whiz until smooth. Scrape down the sides and whiz again, then taste for seasoning — add salt and pepper or a little more lemon juice, to taste. Scrape into a bowl and set aside. Arrange the roasted wedges on a plate and artfully spoon the mayo on top. Serve immediately. Any leftover mayonnaise can be stored in a covered container in the fridge.