Pumpkin agrodolce

Agrodolce means ‘sweet and sour’. The sauce in this dish makes a wonderful addition to most roasted vegetables, fish or meat. The sharpness of the vinegar cuts through the richness of the porchetta and the flecks of chilli provide welcome bursts of heat. Delica pumpkins are perfect here as they’re buttery and sweet, but any of the small to medium varieties will do.

SERVES 6-8 AS A SIDE

★ 2 Delica pumpkins or a similar variety

★ 3tbsp olive oil

FOR THE AGRODOLCE SAUCE

★ 250ml sherry or red wine vinegar 3tbsp honey

★ 3 red chillies, sliced

★ 50g golden raisins, roughly chopped but leaving some whole

★ 2tsp chilli flakes (optional)

1 Start by making the sauce. Place all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for around 10min until syrupy. Allow to cool and set aside until ready to serve.

2 Preheat the oven to 210°C/190°C fan/ gas mark 5. Cut the pumpkins in half and scoop out the seeds. Most varieties of smaller pumpkins, including Delica, have edible skin but check first and peel if necessary. Slice into wedges and spread out in one layer on two baking sheets. Drizzle with olive oil, sprinkle with salt and roast for 30min, turning halfway, until soft and the edges are browned and crispy.

3 To serve, place the roasted pumpkin on a platter, drizzle with the sauce and scatter over sage leaves if desired. Serve any extra in a bowl or jug at the table.