PUMPKIN AND SAGE PIE

TAKES 50 MINS, PLUS CHILLING 200g parsnips, peeled and cut into large chunks 500g pumpkin or butternut squash, peeled and cut into large chunks 1tbsp olive oil 200g shortcrust pastry 200g ricotta cheese 30g unsalted butter 2 garlic cloves, crushed Pinch of chilli flakes (optional) 6-12 sage leaves 30g blanched hazelnuts 1 egg, beaten 16cm chef’s ring or springform cake tin without the base, greased SERVES 4

1 Heat the oven to 200C/gas 6. Season the parsnip and pumpkin generously and toss in the oil. Spread out on an oven tray and bake for 12-15 mins.

2 Meanwhile, roll out the pastry to 1cm thick, then cut into a 20cm round and set on a baking sheet. Spread the ricotta in the centre, leaving a 4cm border.

3 Heat the butter in a frying pan over a medium-low heat, along with the garlic, chilli flakes, sage and hazelnuts, mix well and cook for 1-2 mins. Mix in the cooked pumpkin and parsnip. Then pile the mixture on top of the ricotta.

4 Brush the edges with egg and pull into the centre to create a roughly fluted-edged pie. Use the chef’s ring, or tin, to hold the pie in place. Chill for 30 mins. Bake for 20 mins.

5 Carefully remove the chef’s ring, or tin, brush the pastry with egg and bake for another 10-15 mins until the pastry is crisp and golden.