Making use of seasonal vegetables and finding just the ones you are looking for at the market is always a pleasure.
Halloween is over now but pumpkins are still available. The sliced ones are better but if you do not wish to cut the hard skin and chop the flesh, you can find pre-packed, sliced pumpkin or butternut squash easily in supermarkets.
As an accompaniment to a roast, this gratin works well.
If you prefer a fat-free dish, replace the cream with skimmed milk and use toasted breadcrumbs instead of Parmesan.
It should please anyone who is a vegetarian.
Alternatively, by adding a little more milk/cream, this can become a delicious pumpkin soup to warm you up on any cold day.
Adding some unsweetened chestnut purée will give it a very distinctive flavour.
1 big slice of pumpkin, de-seeded and with the skin removed
1 big carrot, peeled and sliced
1 big onion, peeled and sliced
3 garlic cloves, peeled and sliced
100ml of single cream
A handful of coriander leaves, rinsed
2 tablespoons of grated parmesan
Salt and pepper to season
1. Place all the vegetables and the coriander in a pressure cooker and cook for 5 minutes.
2. Whizz in a liquidizer and add the cream and the Parmesan.
3. Pour the mixture in an oven proof dish and cook for 10 minutes at 200C.
4. Serve immediately.