Sometimes on Sundays we do a sort of a roast dinner but without the roast. It usually consists of a few different vegetable dishes, something green and something creamy, and roast potatoes are essential. We really loved this recipe by Nigel Slater as it gives the pumpkin a super soft, almost fudgy texture, and the creamy sauce is delicious.
Wine Suggestion: This meal goes great with richer reds or whites. Jerome Coursodon’s Etincelle Blanc, a blend of Roussanne and Viognier from the St Joseph vineyards in the Northern Rhone, was super expressive and had a wonderful balance of being rich and powerful while at the same time being crisp and taught.
Pumpkin with mustard & cream – serves 4
- 2kg of pumpkin, leave the skin on – our favourite variety is Crown Prince
- 4 tbsp olive oil
- 1 litre of hot chicken or vegetable stock
- 200ml double cream
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
Heat the oven to 200C/180 fan/Gas 6.
Cut the pumpkin in half and cut the halves into large wedges. Scoop out the seeds.
Heat the olive oil in a large, deep, roasting tin over a medium heat. Lightly brown the pumpkin on the cut sides.
Pour the hot stock over the over the pumpkin, then cover with tin foil and seal tightly. Bake for 45 minutes, then remove the foil, turn the pumpkin wedges and baste well with the stock. Return to the oven and cook for another 45 minutes.
Lift the pumpkin from the stock and keep warm. Put the tin with the stock over a high heat and let it reduce to about 200ml. Pour in the cream, stir in the mustards and season. Spoon the sauce over the pumpkin wedges to serve.
(Original recipe from Greenfeast by Nigel Slater, 4th Estate, 2019.)
Jono & Jules do food & wine 
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