Warm salad of Delica pumpkin, pickled wild mushrooms, crematta, Autumn truffle

Makes 8

Ingredients

Roasted Delica Pumpkin
1 x 800g Delica pumpkin
20ml olive oil
1 clove garlic, chopped
3 sprigs thyme, picked
Seasoning

Wash and peel the pumpkin.

Cut into 8 wedges and scrape out seeds and pulp.

Gently rub over oil, garlic, thyme and seasoning.

Bake at 160’C for 20-30 mins until tender.

 

Pickled wild mushrooms
300g mixed wild mushrooms
10ml olive oil
50ml chardonnay vinegar
50ml water
5g pickling spice
25g sugar
Seasoning

Prepare the wild mushrooms, quickly wash and dry.

Heat up a sauté pan, flash fry the mushrooms and season.

Deglaze the pan with vinegar, sugar, water and pickling spice.

Dress the mushrooms with the liquid.

 

Pumpkin puree
500g peeled and diced pumpkin
10ml olive oil
50g shallots sliced
1 clove garlic chopped
3 sprigs of thyme
200ml vegetable stock with pumpkin trimmings
Seasoning

Heat the olive oil up in a heavy based pan, gently sweat the pumpkin and seasoning until a fondue.

Add shallots, garlic, thyme and sweat for a further 5 minutes, add stock and simmer for 10 minutes.

Blend until a smooth puree, pass through a fine sieve and taste for seasoning.

 

Cep puree
500g frozen ceps defrosted and chopped
10ml olive oil
50g shallots sliced
1 clove garlic chopped
3 sprigs of thyme
200ml vegetable stock
20ml sherry vinegar
Seasoning

Heat the olive oil up in a heavy based pan, fry until golden brown, season.

Add shallots, garlic, thyme and sweat for a further 5 minutes.

Deglaze with sherry vinegar.

Add stock and simmer for 10 minutes.

Blend until a smooth puree, pass through a fine sieve and taste for seasoning.

 

Pickled onion shells
100g button onions
50ml white wine vinegar
50g sugar
5g pickling spice
50ml water
1g salt

Peel onions leaving top intact, break into shells.

Boil vinegar, sugar, salt, water, pickling spice.

Drop in onion shells, cover with cling film and leave to infuse.

 

To finish and dress
Crematta (plant based cream cheese, Julienne Bruno)
Autumn truffle (grate or slice)
Red vein sorrel micro cress
Rocket micro cress
Mushroom liquid