Tonight’s dinner

Roasted pumpkin with orzo, pancetta and mushrooms

Serves 3 Ingredients

1 small pumpkin

Olive oil

1 tsp smoked paprika

1 tbsp maple syrup

2 tbsp butter

200g wild mushrooms (chanterelles or cepes would be good)

2 garlic cloves, finely chopped 1 small glass sherry 200ml chicken stock

½ nutmeg, grated

½ lemon, juiced

250g orzo pasta

3 tbsp double cream

75g pancetta

1 small bunch parsley, finely chopped Parmesan, for grating

Method

Preheat the oven to 200C/gas 6. Cut the pumpkin into thick wedges, removing the seeds (you can save them and roast until crisp with a little salt and oil). Lay in a large roasting tin, drizzle with oil and sprinkle liberally with paprika and coarse salt. Roast for 30 minutes, then drizzle with the maple syrup and roast for another 10 minutes, basting a little in the juices.

Meanwhile, make the mushrooms. In a large frying pan, melt the butter over a medium-high heat along with a splash of oil. Add the mushrooms and fry until they are really brown and nutty. Turn the heat up if it seems like the mushrooms are poaching in the butter. After about six minutes, add the garlic and plenty of salt and pepper.

Pour in the sherry and allow to bubble for a minute, then pour in the stock, nutmeg and lemon juice. Bring to a simmer, then add the orzo. Turn the heat down a little and pop a lid on. Cook for about 10 minutes, or until the orzo is cooked through.

In the meantime, fry the pancetta in a pan until golden and crispy. Set aside.

Finish the orzo with the double cream and parsley. Serve thick wedges of pumpkin with a puddle of creamy grains and mushrooms. Scatter over the Parmesan and pancetta.