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Roast pumpkin and chestnut purée

by Peter Gordon
Item 1 of 1

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

SAVE RECIPE

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
Peter Gordon

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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