Recipe of the week: Roasted pumpkin on sourdough

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If you want to do more with pumpkin than just make it into a Halloween lantern, try this recipe from the makers of Primula Cheese.

Ingredients

500g pumpkin, peeled and diced

2 tbsp olive oil

Pinch of chilli flakes

2 garlic cloves, finely chopped

1 tbsp honey

1 loaf of sourdough bread, sliced

1 garlic clove, peeled

100g Primula Cheese

Method

Pre-heat the oven to 180C.

Arrange the pumpkin in a large, shallow baking dish, drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.

Roast for 25-30 minutes, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.

Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese.

Serve immediately.

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