Pumpkin with crispy chilli

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.

To make this family friendly, drop the chilli and switch the raddichio for some delicious brocolli.

Serves 1 

Ingredients 

• 2 thick slices of pumpkin – crown prince, delica or similar.

• 1 small onion

• ¼ head of radicchio

• A small handful of hazelnuts, toasted and chopped

• A spoonful of goat's curd (or ricotta)

• 1 tbsp Laoganma’s crispy chilli in oil

• A pinch of chopped parsley

Method

Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6

Cut the onion in half and place on a roasting tray with the pumpkin slices. Roast in the oven for 10 minutes, turn the pumpkin and cook for a further 10 minutes, until coloured and soft. Oil a griddle pan, and grill the radicchio, cut side down, over a medium heat until browned and wilted. Place a spoonful of goat’s curd onto the plate and tumble over the pumpkin, onion and radicchio. Finish with a large tablespoon of crispy chilli oil, a scattering of hazelnuts and a pinch of chopped parsley.  

Movie Recommendation: Cinderella (1950) 

Walt Disney's original Cinderella is the ultimate classic and with the iconic pumpkin carriage, how could we suggest anything else? This recipe is as easy as bibbadi bobbadi boo and, with the sweet pumpkin and creamy goat's curd or ricotta it is sure to please all ages.