Roast pumpkin and chestnut purée

This rich pumpkin and chestnut purée recipe by Peter Gordon is spiked with horseradish cream for a lovely kick. A great substitute to the usual vegetable side dishes found in a Sunday roast.

First published in 2018
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Ingredients

Metric

Imperial

Roast pumpkin and chestnut purée

Equipment

  • Blender

Method

1
Preheat the oven to 220°C/gas mark 7
2
Place the pumpkin on a baking tray, drizzle with olive oil and salt and toss to coat evenly. Roast in the oven for 20 minutes, or until soft and caramelised
3
Once cooled a little, transfer to a blender along with the chestnuts (reserving a few to garnish), créme fraîche and horseradish cream and blitz to a smooth purée
4
Season to taste and place in a serving bowl, with some of the reserved chestnuts shaved over the top
First published in 2018
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Decades on from the halcyon days of The Sugar Club, the 'King of Fusion', Peter Gordon still reigns supreme on the London dining scene.

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