SERVES 4

If you don't have a mini blender or liquidiser to make the rocket pesto, just finely chop the rocket using a large sharp knife and stir in the Parmesan and olive oil until combined.

  • 1 small pumpkin, peeled, deseeded
  • and cut into 2.5cm (1in) cubes
  • 8 tbsp olive oil
  • 5 tbsp freshly grated Parmesan
  • 50g (2oz) rocket
  • 1.5 litres (2½ pints) vegetable stock
  • (page 437)
  • 75g (3oz) unsalted butter
  • 1 small onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp chopped fresh sage
  • 350g (12oz) Arborio rice (risotto rice)
  • 150ml (¼ pint) dry white wine
  • 50g (2oz) toasted pine nuts
  • sea salt and freshly ground
  • black pepper

1 Preheat the oven to 200°C (400°F/gas mark 6).

2 Scatter the pumpkin cubes in a roasting tin and drizzle over 2 tablespoons of the olive oil. Roast for 40–50 minutes, until tender and golden, turning occasionally.

3 To make the rocket pesto, place 1 tablespoon of the Parmesan in a mini blender or liquidiser with 4 tablespoons of the remaining olive oil and the rocket. Blend briefly to combine – you don’t want it to be too smooth; it should retain some texture. Season to taste, transfer to a bowl and cover with cling film, then chill until ready to use.

4 Pour the stock into a pan and bring up to a gentle simmer. Heat the remaining 2 tablespoons of oil and 50g (2oz) of the butter in a separate large pan. Add the onion, garlic and sage and cook over a medium heat for 4–5 minutes, until softened but not coloured, stirring occasionally.

5 Increase the heat of the pan and add the rice, then cook for 1 minute, stirring continuously, until all the grains are evenly coated and the rice is opaque. Pour in the wine and allow it to reduce for 1–2 minutes, stirring. Reduce the heat to medium, then add a ladleful of stock and allow it to reduce down, stirring until it is completely absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each addition of stock to be almost completely absorbed before adding the next ladleful, until the rice is al dente – just tender but with a slight bite. This should take between 20–25 minutes.

6 Just before serving, stir in the remaining 25g (1oz) of butter and the toasted pine nuts. Carefully fold in the roasted pumpkin, season to taste and divide among warmed wide-rimmed serving bowls. Drizzle each one with a little rocket pesto (any remaining pesto can be served separately in a small bowl) and garnish with the reserved Parmesan. Serve immediately.

Fragrant Pork and Pumpkin Curry

I first tasted curried pork in coconut milk in Thailand, which is one of my favourite places.
This is not an overly spicy dish, so it’s good for introducing children to Asian foods and
widening their palate.

Look out for kaffir lime leaves, which come fresh, frozen or dried.
Fresh are best, and any that you don’t use can be kept in the freezer for another day.

Serves 4–6

  • 50g (2oz) Thai red curry paste (from a jar)
  • 1kg (2 ¼lb) pork shoulder, trimmed and cut into cubes
  • 8 kaffir lime leaves, lightly crushed (optional)
  • 500ml (18fl oz) chicken stock (page 226)
  • 2 x 250ml (9fl oz) cartons coconut cream
  • 1 tbsp freshly grated root ginger
  • 675g (1 ½lb) pumpkin, peeled, seeded and cut into cubes
  • 2 tbsp fresh lime juice
  • 1 tbsp Thai fish sauce (nam pla)
  • 1 tbsp light muscovado sugar
  • steamed Thai fragrant rice or basmati rice, to serve
  • 25g (1oz) fresh coriander leaves, to garnish
  • 25g (1oz) fresh mint leaves, to garnish
  • 2 spring onions, trimmed and shredded, to garnish
  • 2 limes, cut into wedges, to garnish

Heat a wok or a large, deep, non-stick frying pan over a medium to high heat. Add the
curry paste and cook for 1 minute, until fragrant. Add the pork and cook, stirring, for 4
minutes, or until the pork is well coated. Add the lime leaves (if using), stock, coconut
cream and ginger and simmer, covered, for 25 minutes. Add the pumpkin and cover and
simmer for another 15 minutes, or until the pork and pumpkin are tender. Stir through the
lime juice, fish sauce and sugar.

To serve, divide the pork and pumpkin curry among serving bowls with the rice in a separate warmed serving bowl. Serve to the table with separate dishes of the coriander, mint,
shredded spring onions and lime wedges so that guests can garnish the curry themselves.