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Roast pumpkin and chestnut purée

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Ingredients

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Roast pumpkin and chestnut purée

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Method

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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
  • 400g of pumpkin, peeled and roughly diced
  • olive oil
  • salt
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
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