PUMPKIN WONTON TORTELLINI AND PORCINI Serves 4

INGREDIENTS:

For the Tortellini; 1 small pumpkin or squash; olive oil; small bunch of thyme, woody stems removed; 1tsp cinnamon; 1tsp ground nutmeg; 100g smoked ricotta crumbled – optional; zest of one lemon; wonton wrappers; semolina for dusting

For the broth;

Couple of spring onions, chopped; handful of dried porcini mushrooms; 1 glass of sherry; 500ml chicken or vegetable stock; squeeze of honey; salt and pepper; sage leaves

METHOD: 1.

Heat the oven to 200°C/ gas 6. Roughly slice the squash removing the seeds, but keep the skin on. Place on an oven tray and drizzle with olive oil, sprinkle with thyme and season. Roast for 30–40 minutes till soft and starting to caramelise. 2. Take out the oven and scrape the soft insides into a bowl, discard the skins. Add the cinnamon, nutmeg, lemon zest, season and mash together, taste. Spoon a teaspoon amount onto a wonton wrapper (then place a cube of the smoked ricotta on top if using). Fold into tortellini shapes. Dust a tray with semolina and place the tortellini on it 3. For the broth: Heat a little oil in a pan and add the spring onions, then the stock, sherry and porcini mushrooms and simmer for 15 minutes, season and add a squeeze of honey. 4. Next heat a little oil in a pan and fry the sage leaves for about 20 seconds, remove and drain on kitchen paper. 4. When ready to serve, bring a pan of salted water to the boil and drop in your wontons, simmer for about three to four minutes and remove and distribute between bowls. Spoon the broth over the top and finish with the sage leaves.

Recipe from Wild By Tart’s Lucy Carr-Ellison and Jemima Jones (wildbytart.com)