First in our monthly series of recipes all cooked from the chef’s counter.
For January we have this delicious vegan dish with bags of flavour – the aperfect dish to get through winter!
We use aged Delica pumpkins, aged in barns for 30 days, which removes excess moisture and intensifies both flavour and sweetness. The pumpkin is grilled over hot coals (if you don’t have a grill, similar flavour can be achieved by charring in a cast-iron pan). Once cooked we glaze in a miso and rice vinegar glaze and toss in a hazelnut dukkha. There’s also our sweet and sour pickled walnut “ketchup”, which pairs perfectly with the sweet and smoky charred flavour from the pumpkin.
Make extra ketchup – it also works very well with roast beef, or pork, and is very good with a rustic pork paté.
Six Nations returns this weekend and we will be showing all the action at our @doubleredduke and @masonsarmsclanfield 🍻 #CountryCreatures
No matter your allegiance, join us in Clanfield for all the @sixnationsrugby this season! 🏉
Showing live at @doubleredduke & @masonsarmsclanfield #CountryCreatures