Whilst Asian pumpkin is only available at Asian grocers and some supermarkets, but you can easily apply this recipe to any type of pumpkin or squash.
Category: Savoury
Savoury fans, step this way…
Tom Booton, Head Chef of Alyn Williams at The Westbury reveals his recipe for tender venison paired excellently with succulent flavours of autumn.
Autumn dinner parties approaching? These squash and Parmesan crostini make great little snacks to enjoy with drinks.
An excellent starter course for any meal, this plate packs a palate punch both visually and in terms of taste.
This beef tenderloin dish from Andy McLeish is a real earthy delight, with vibrant butternut squash paired with beef, mushrooms and mild Treviso.
Adam Byatt serves this delicious venison loin recipe as a warm salad starter, but it could easily be scaled up to make a beautiful main course paired with mounds of creamy mashed potato.
Truffled heaven – Jun Tanaka’s orecchiette recipe combines French and Italian techniques for dazzling results.
Marinated fish, vegetables and herbs – this is Mediterranean cuisine at its finest.
Roast chicken breast recipes are commonplace but this offering from Chris Horridge truly stands out. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish
Josh Eggleton of the Michelin-starred Pony & Trap pub shares his recipe for a ‘stick to your ribs shepherd’s pie.
The firm flesh of bream in Nathan Outlaw’s recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas.
This autumnal roast pumpkin salad recipe from MasterChef presenter John Torode comprises meltingly soft pumpkin, curd cheese and roasted onions.
Tender and tastebud tantalising – Simon Rogan’s brill recipe is brilliant indeed.
These simple celeriac and mustard-glazed chicken wings make a wonderfully tender starter.
Michael Caines serves up a suave pan-fried chicken breast with a lentils a la Française recipe in this elegant main course.
This stunning sous vide lentil recipe pairs perfectly with roast butternut squash and fennel in this stunning, substantial salad.
The smell of red mullet cooking is unlike any other fish – it is utterly unique.
With sea bass and fresh mussels unite alongside delicious potato pasta, dried cherry tomatoes and fresh fennel, there’s a Mediterranean feel to this pan-fried sea bass recipe.
Bright and vibrant, Paul Ainsworth’s simple fettuccine recipe boasts
juicy prawns and delicate crab meat.