Perfect side dish for fun night

MArk GreenAwAy At RestAurAnt MArk GreenAwAy in EdinBurgh MARK Greenaway is the Chef Patron of Restaurant Mark Greenaway in North Castle Street.

With 3 AA rosettes for Culinary Excellence and named number 13 of the top 100 restaurants in the UK by Square Meal, you are likely to have a meal to remember. With a passion for Scottish ingredients, Mark makes use of modern techniques to enhance flavours.

The restaurant serves a three-course Market Menu during lunch and early evening, as well as its a la Carte Selection and an indulgent eightcourse Tour Menu.

There’s more to pumpkins than just lanterns, which is why Mark could not let Hallowe’en go past without a recipe featuring one of autumn’s most versatile ingredients. Pumpkin is a great addition to both sweet and savoury dishes and here is his recipe for the perfect side dish. The half-moon shape and vibrant orange colour means it looks very effective on any Hallowe’en or Bonfire Night table. Ingredients: 200g wedge of pumpkin, skin on and seeds removed 10g ginger, finely diced 1 bunch spring onions, thinly sliced 15g pumpkin seeds Oil for frying Sea salt and pepper 1 Preheat the oven to 180°C. 2 Heat a little oil in an ovenproof pan. 3 Add the pumpkin wedge and fry gently, until each side is lightly browned. 4 Season with sea salt and pepper. 5 Place the pan in the oven and roast for 20 minutes until the pumpkin is just tender but still holding its shape. 6 Remove the pan from the oven. 7 Add ginger, spring onion and pumpkin seeds and toss in oil. 8 Put back into oven for 10 minutes. 9 Place pumpkin on plate and top with ginger, spring onion and pumpkin seeds. 10 Drizzle over some of the oil from the pan and serve. In association with Taste Communications