Sweetcorn, fennel and chilli salsa
From the Field Kitchen
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30 Minutes
-
Serves 2
1 hour
Serves 6 portions
What you'll need…
- 1 large pumpkin sliced into 8
- 2 large onions
- 4 cloves of garlic
- 1 whole nutmeg, grated
- 400ml of veg stock
- 100g of unsalted butter
- Salt & white pepper to taste
- 200ml double cream
- Olive oil for roasting
The method
1
Preheat oven to 180°C.
2
Chop your pumpkin in half, scoop the seeds out and then slice the rest into equal slices.
3
Season the pumpkin well and roast in a hot oven for 40 minutes until soft and set aside.
4
Chop the onion and garlic then add them to a large pan, gently frying them on a medium heat until soft and translucent.
5
Once the onion and garlic are cooked, add the pumpkin and veg stock to the pan with onions and gently simmer for 20 minutes.
6
Remove from heat, then add butter, cream and nutmeg. Blend until smooth.
Recipe by Jake Boyce at Groobarbs Field Kitchen
