Roast pumpkin and chestnut purée

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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




Roast pumpkin and chestnut purée


  • Blender


Preheat the oven to 220°C/gas mark 7
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
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
Season to taste and place in a serving bowl, with some of the reserved chestnuts shaved over the top
First published in 2018

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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