Austin Gosling, head chef and Landlord at The White Horse, Chilgrove has put together a delicious autumnal dish, using fresh and local ingredients to tantalize your taste buds this Halloween…
Serves 4-6
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Ingredients
• 300g pearled spelt
• 75g butter
• 2 shallots finely chopped
• 500g pumpkin (peeled, deseeded and diced) – English Crown Prince pumpkins are best
• 150ml white wine
• 350ml vegetables stock
• 75g mascarpone
• 75g parmesan grated
• Maldon salt
• Handful of fresh Thyme
Method
1/ Rinse the spelt with cold water before cooking. Sweat the shallots in pan with butter then add the spelt and sweat off for 2 minutes
2/ add wine and let it cook off for 3 minutes. Then add the stock little by little. After 10 minutes cooking, add the diced pumpkin and let the risotto cook by adding the rest of the stock, stirring it regularly
3/ Just before serving add the pine nuts, mascarpone and grated parmesan and seasoning
Ingredients
• Pumpkin wedges
• Thyme
• Pine nuts
Method
1/ season raw pumpkin wedges with salt and fresh thyme and roast in the oven skin on for 20-30 minutes at 175⁰C
2/ toast the pine nuts in the oven for only a few minutes, or until golden. Sprinkle with olive oil and season to make them savoury