food, Recipes, Uncategorized

Roast Pumpkin Pots

Food styling and recipe Jules Mercer Production and styling Tara Sloggett Photograph Toby Murphy Ingredients: 4 small pumpkins, grapefruit-sized 300 ml cream 200 ml milk 4 garlic cloves, crushed 1 bunch thyme leaves 8 slices pancetta 100g Parmesan or Gruyère cheese Directions: Preheat the oven to 160ºC. Cut the lids off the pumpkins and set aside, then scoop out the seeds and place the shells on a baking tray. Combine the cream, milk, garlic and thyme leaves in a small saucepan and heat until just simmering. Remove from the heat and divide the mixture among the pumpkins. Replace the lids and bake for an hour. Remove from the oven and allow to cool slightly. Place the pancetta on a baking tray, and grill at 160ºC for about 10 minutes, until crisp. Stir the pancetta into the soup and grate the Parmesan or Gruyère over the top. Serve with crusty sourdough bread. Serves 4 Note: To pack for a picnic, place the lids on the pumpkins and wrap each one in tinfoil, then reheat over the fire. For more tasty bonfire-inspired meals, turn to page 106 of our July Renovations issue, on sale 18 June 2012...