Broccoli & Cauliflower & Carbonara

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Broccoli & Cauliflower & Carbonara
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Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
Servings
Ingredients
  • Sea salt flakes
  • 500 g Macaroni
  • 2 cups small broccoli florets
  • 2 cups small cauliflower florets
  • 2 large eggs at room temperature
  • 2 egg yolks at room temperature
  • 1/4 cup thickened cream at room temperature
  • 2 Tbsp Extra virgin olive oil
  • 1.5 cups Freshly grated Parmesan plus more for garnish
  • 1 large garlic glove crushed
  • Freshly ground black pepper
  • 1/4 cups chopped fresh parsley plus more for garnish
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Instructions
  1. Bring a large pot of water to a boil and generously season with salt.
  2. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
  3. Meanwhile, in a separate bowl combine eggs and yolks, cream, olive oil, parmesan and garlic. Mix well with a fork and season with salt and pepper.
  4. Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling.
  5. Add additional pasta water to make a creamy sauce.
  6. Garnish with parsley and pepper. Serve immediately.
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Best Ever Cream Of Mushroom Soup

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Best Ever Cream Of Mushroom Soup
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Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
Servings
Ingredients
  • 1/4 cup unsalted butter
  • 950 g sliced fresh mushrooms
  • 1 pinch salt
  • 1 brown onion diced
  • 1 1/2 tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic peeled
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup thickened cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish or to taste
  • Chopped parsley to serve
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Instructions
  1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low.
  2. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few mushroom slices for garnish later.
  3. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  4. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  5. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  6. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves or chopped parsley.
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KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN’ KETCHUP

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KOREAN STYLE HOT DOGS WITH KIMCHI, SLAW & KICKIN' KETCHUP
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Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
Servings
Hot Dogs
Ingredients
FOR THE HOT DOGS
  • 8 don skinless franks
  • 8 top sliced buns
  • 450 g of your favourite store-bought Kimchi
  • FOR THE SLAW DRESSING:
  • 1/2 cup rice vinegar
  • 1 tablespoon chili sauce use Sriracha
  • 3 tablespoons light brown sugar
  • 2 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ½ salt and pepper
  • 1 teaspoon sesame oil
FOR THE SLAW
  • 2 tablespoons sesame seeds
  • 1/2 head purple cabbage
  • 1/2 head savoy cabbage
  • 2 large carrots
  • 1 tablespoon minced fresh ginger
  • 3 jalapeño or green chilies julienned
  • 1/2 red onion thinly sliced on a mandolin
FOR THE KICKIN' KETCHUP
  • 1 cup ketchup
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons low salt tamari
  • 1 teaspoon grated ginger
FOR THE KICKIN' MUSTARD
  • 1 cup yellow mustard
  • 1 tablespoon low salt tamari
  • 3 tablespoons Kickin’ Ketchup
  • 1 teaspoon fresh ginger
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon rice vinegar
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Instructions
FOR THE SLAW DRESSING
  1. Combine all dressing ingredients in a pint jar, screw on the lid tightly and shake it until mixed together thoroughly.
FOR THE SLAW
  1. Toast sesame seeds for 2 minutes, until slightly golden in colour, and set aside.
  2. Thinly slice the purple & savoy cabbage, and place in a very large bowl
  3. Peel & shred carrots, and add to bowl.
  4. Remove seeds & veins from jalapeño peppers, then julienne and add to the bowl.
  5. Add thinly sliced red onion and gently fold all ingredients together until well-mixed.
  6. Prior to serving, add the Slaw Dressing to the bowl and gently fold it into the slaw.
FOR THE KICKIN' KETCHUP
  1. Combine ketchup, sriracha, tamari, and minced ginger, and mix thoroughly
FOR THE KICKIN' MUSTARD
  1. Combine all ingredients and mix thoroughly
TO GRILL AND ASSEMBLE
  1. Heat up griddle pan or BBQ to medium heat
  2. Score each hot dog 3-4 times on one side
  3. Grill dogs for 8 minutes, rotating every 2 minutes (this will allow hot dogs to heat thoroughly without over-cooking or drying out).
  4. If desired, toast hot dog buns, cut side down on the grill for 30-45 seconds, watching them closely.
  5. Place around 50g of kimchi in each bun, then the hot dog, then top with Slaw. Drizzle the dogs with Kickin' Ketchup and Kickin' Mustard, and serve warm.
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STRAWBERRY CHEESECAKE DOUGHNUTS

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STRAWBERRY CHEESECAKE DOUGHNUTS
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Course Dessert
Servings
small doughnuts
Ingredients
  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional
Course Dessert
Servings
small doughnuts
Ingredients
  • 1 x 7g sachet dried yeast
  • 85 g caster sugar plus extra 11/2 cups (330g)
  • 80 ml lukewarm milk
  • 400 g plain flour
  • 3 egg yolks
  • 60 g unsalted butter chopped, softened
  • 160 g cream cheese softened
  • 100 g sour cream at room temperature
  • 11/2 tbs icing sugar sifted
  • 1 tsp vanilla bean paste
  • 250 g strawberries hulled, coarsely grated
  • sunflower oil to deep-fry
  • Freeze-dried strawberries to serve, optional
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Instructions
  1. Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.
  2. Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.
  3. Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.
  4. To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole.
  5. Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.
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Corn Chowder With Bacon & Chives

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Corn Chowder With Bacon & Chives
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Course Main Dish
Servings
Ingredients
  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives
Course Main Dish
Servings
Ingredients
  • 90 g unsalted butter
  • 2 large onions finely chopped
  • 1 garlic clove crushed
  • 2 tsp cumin seeds
  • 1 litre vegetable stock 4 cups
  • 2 potatoes peeled and chopped
  • 250 g tinned creamed corn 1 cup
  • 400 g corn kernels 2 cups, about 4 cobs
  • 3 tbsp chopped parsley
  • 125 g grated cheddar cheese 1 cup
  • 3 tbsp cream
  • 4 sort cut rashers of baco
  • 2 tbsp snipped chives
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Instructions
  1. Melt the butter in a large heavy-based saucepan.
  2. Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
  3. Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
  4. Add the potato, then reduce the heat and simmer for 10 minutes.
  5. Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  6. While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
  7. Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
  8. Serve immediately, sprinkled with bacon, snipped chives and crusty bread.
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Sweet Strawberry Focaccia With Basil

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Sweet Strawberry Focaccia With Basil
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Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
Servings
loaf
Ingredients
  • 400 g plain four
  • 100 g fine semolina
  • 2 g Sea salt flakes
  • 380 ml warm water
  • 7 g dried yeast
  • 1 tsp ⁄2caster sugar
  • 1 cup ⁄4extra virgin olive oil
  • Extra plain flour to dust
  • Extra olive oil to grease
  • Extra semolina to dust
  • 2 x 250g punnets strawberries hulled, sliced into rounds
  • 1 Tbsp balsamic vinegar
  • 1 cup ⁄3icing sugar mixture
  • 1 cup ⁄2basil leaves
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Instructions
  1. Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
  2. Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
  3. Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
  4. Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
  5. Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
  6. Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
  7. Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
  8. Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing

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Bacon Wrapped Roast Cauliflower W. Spinach & Cheese Stuffing
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Servings
serves
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
Servings
serves
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • Sea salt flakes
  • 1 head cauliflower leaves removed and stem trimmed so cauliflower lays flat, but still intact
  • 1 250 g pack frozen spinach thawed, water squeezed out and chopped
  • 2 large eggs beaten
  • 4 spring onions (white part) thinly sliced
  • 2 cloves garlic crushed
  • 3/4 cup grated cheddar
  • 115 g cream cheese softened and cubed
  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan
  • 500 g thinly sliced bacon rindless bacon rashers
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Instructions
  1. Preheat oven to 220c. Bring 8 cups water, oil, lemon juice, and 2 tablespoons salt to a boil in a large pot.
  2. Add cauliflower and bring back to a boil. Reduce to a gentle simmer and place a plate on top of the cauliflower to keep it submerged. Simmer until a knife easily inserts into the centre, about 12 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a small rimmed baking tray. Let cool.
  4. Meanwhile, combine spinach, eggs, green onions, garlic, cheddar, cream cheese, panko, and Parmesan and place in a piping bag with a 2cm tip.
  5. Position cooled cauliflower stem side up on baking tray. Pipe filling between stalks of florets. Flip cauliflower stem side down, then lay strips of bacon, just slightly overlapping strips, over cauliflower, tucking ends of strips into bottom of cauliflower.
  6. Roast, rotating sheet halfway through, until golden all over, about 30 minutes.
  7. Enjoy!
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Slow cooked beef ragu with creamy polenta

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Slow cooked beef ragu with creamy polenta
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Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
Servings
serves
Ingredients
  • 1.8 kg Gravy Beef
  • 5 slices – 6Pancetta chopped, or 4bacon
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 2 carrots chopped
  • 6-8 cloves garlic thin sliced
  • 2 cups dry red wine
  • 600 g tin whole tomatoes
  • 1 teaspoon dried Rosemary crushed (or 1 stalk fresh Rosemary)
  • teaspoon ½dried Oregano
  • 2 stalks fresh Thyme
  • 2 tablespoons chopped fresh Italian Parsley
  • 1 teaspoon black pepper
  • 1 teaspoon Sea salt
Creamy Parmesan Polenta
  • 1/2 cup quick cook polenta
  • 3 cups milk
  • 2 tablespoons fresh grated parmesan
  • Season with salt and pepper to taste
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Instructions
  1. Season the meat with salt and pepper on all sides and preheat the oven to 180C.
  2. In an oven proof pot or casserole dish on medium high heat brown the steak on all sides with a little olive oil. Transfer to a plate and set aside.
  3. Turn the heat to medium and add the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few miutes.
  4. Sprinkle the veggies with the teaspoon of pepper and then add the wine, scraping the browned bits off the bottom of the pot. Let the wine simmer for a minute or two and stir in the tomatoes.
  5. Add the dried and fresh herbs and combine with the veggie mixture. Let the mixture come to a slow boil and then place the beef back into the pot.
  6. Turn off the stove top, put the lid on the pot and place the pot in the preheated oven. Cook for about 4-5 hours in the oven until the beef falls apart. Check for seasoning, adding the teaspoon salt if needed.
  7. Serve over a Creamy Parmesan Polenta and enjoy!
To make the polenta
  1. In a medium pot heat the milk on medium. Stir every once and a while so the milk won’t burn on the bottom. When the milk comes to a slow boil, add the polenta and stir.
  2. Continue stirring the polenta until it thickens to a heavy creamy texture. Take it off the heat and add the parmesan cheese. Season with salt and pepper to taste.
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Mandarin Avocado chicken noodle salad

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Mandarin Avocado chicken noodle salad
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Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
Servings
Ingredients
Asian dressing
  • 1/3 cup rice wine vinegar 80ml
  • 2 tablespoon fresh mandarin juice
  • 1 tablespoon salt-reduced soy sauce
  • 2 teaspoon finely grated fresh ginger
  • 1 teaspoon sesame oil
Avocado and mandarin chicken noodle salad
  • 200 gram soba noodles
  • 3 cup shredded cooked skinless chicken breast 480g
  • 10 iceberg lettuce leaves torn
  • 2 lebanese cucumbers sliced thinly, 260g
  • 1 small red onion sliced thinly, 100g
  • 2 large mandarins segmented, 500g
  • 1 medium avocado chopped coarsely, 250g
  • 2 teaspoon sesame seeds toasted
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Instructions
  1. Combine all ingredients in a small bowl and mix well, set aside
  2. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water and drain again.
  3. Place noodles in a large bowl with chicken, lettuce, cucumber, onion, mandarin and avocado; sprinkle with sesame seeds. Drizzle with dressing.
  4. Enjoy!
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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate

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Butternut Pumpkin w. Persian Pistachio Pesto, Feta & Pomegranate
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Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
Servings
Ingredients
For the Butternut Pumpkin
  • 1 large Butternut Pumpkin quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150 g feta
  • 100 g pomegranate seeds
For the pesto
  • 100 g shelled pistachio nuts
  • 70 g parmesan chopped into rough chunks
  • 100 ml olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 red chilli
  • 1 lemon juice only
  • 2 tsp Sea salt
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Instructions
  1. Preheat the oven to 200C and line a baking tray with baking parchment.
  2. For the Butternut Pumpkin, rub each wedge of butternut Pumpkin with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  3. Roast the Pumpkin for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the Pumpkin is cooked by inserting a knife - if it slides in easily the Pumpkin is cooked.
  4. For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut Pumpkin on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.
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