If I have to choose my favourite season it has to be autumn, followed very closely by spring. The colours of the season, the feeling of hibernating and more than anything, the aromas in the kitchen. Rich and spicy with a nod to the festive madness that follows.
I fell totally in love with all things pumpkin after attending a master-class at Kilduff Farm where they produce the most interesting and diverse range of culinary pumpkins. The usual suspects – those which end up not being eaten but used as lanterns – in my mind don’t do these autumn jewels justice. I could ramble on forever about each one, but why not try them all for yourself. East Lothian-based Kilduff Farm produce these nutritious beauties – pick one and see which becomes your favourite. Mine is definitely the Crown Prince which I use in this recipe.
Let me know what you think.
WHAT YOU NEED
1 Crown Prince pumpkin
A few chipotle chilli flakes
WHAT YOU DO
1. Peel and chop the pumpkin. Chop the cauliflower, making sure both pumpkin and cauliflower are roughly the same size.
2. Sprinkle with a few chilli flakes and roast at 150ºC fan assisted for about 20 minutes until cooked but not too soft.
3. Remove from oven and thinly slice the Raclette and lay on top of the pumpkin and cauliflower.
4. Pop under the grill until the cheese starts to bubble.
Serve with some gorgeous crusty bread.