This is a great vegetarian dish for your autumn menus. To create a vegan version of this dish simply swap the butter for Flora salted plant butter and use maple syrup instead of honey.
Preparation:
Cooking: 30 Minutes (Prep & Cooking)
Serves:
Roasted Pumpkin
Ingredients
- 1 Pumpkin
- 2 Red Onions
- 40ml Olive oil
- 40g Butter – melted
- 1 Tsp Cumin seeds
- 1 Tsp Fennel Seeds
- 30ml Sherry Vinegar
Method
Peel and slice the Pumpkin into even size pieces and then do the same with the red onions.
Combine all the ingredients, place evenly onto a roasting tray and cook for 10-12 minutes on 180c.
Compressed Apple
Ingredients
- 2 Apples
- 50g Caster sugar
- 10g Light Soy Sauce
- 20g White wine vinegar
Method
Peel & slice the apples.
Combine all the other ingredients and tumble with the apple slices then vacuum pack to compress the apples.
Savoury Granola
Ingredients
- 200g Oats
- 30g Sesame seeds
- 10g Cumin seeds
- 10g Fennel Seeds
- 100g Crushed Walnuts
- 100g Pumpkin seeds
- 20ml Soy Sauce
- 30g Harissa
- 1 lemon – zest & juice
- 60ml Olive oil
- 40g Honey
- 100g Butter - Melted
Method
Place all ingredients into a bowl and mix together.
Spread evenly onto a baking tray and cook for 10-15 minutes at 180c or until golden and then allow to cool.
Tarte Tatin
Ingredients
- Roasted Pumpkin
- 20g Caster Sugar
- 50g Butter
- 1 sheet of Puff pastry – Cut to a disc just larger than the frying pan
- Savoury Granola
- Micro Red Chard & Celery
Method
Heat the oven to 180c.
Add the sugar to a 20cm frying pan and make a caramel.
Arrange slices of the pumpkin and red onion in the pan and then top with pieces of butter and the disc of puff pastry, folding the excess down the sides.
Place in the oven and cook for 15-20 minutes, then turn the oven down to 160c and cook for a further 10-15 minutes.
Turn out on a plate and top with the Savoury Granola, Compressed Apple & Micro herbs.
